Vegetarian squash and cottage cheese bowl
Vegetarian squash and cottage cheese bowl with roasted Hokkaido squash, cottage cheese and toasted pumpkin seeds. A light and very quick lunch.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 20 min
- Total time: 30 min
- Calories: 350 kcal per serving
- Protein: 22 g
- Fat: 18 g
- Carbs: 25 g
Ingredients
- 400g Hokkaido squash
- 1 tbsp olive oil
- 1 pinch of sea salt
- 200g cottage cheese
- 50g rocket
- 2 tbsp pumpkin seeds
Method
You’ll need: oven · frying pan · baking tray · chopping board · knife
- Wash the Hokkaido squash thoroughly, remove the seeds and cut it, skin on, into bite-sized cubes about 2 cm thick.
- Toss the squash cubes with the olive oil and a pinch of sea salt on a baking tray and roast them at 200 °C (180 °C fan) for 20 minutes until soft.
- Toast the pumpkin seeds in a small dry frying pan until they start to smell fragrant and brown slightly.
- Divide the washed and dried rocket between two large bowls or deep plates as a base.
- Add the warm squash cubes and the cold cottage cheese to the rocket and garnish with the freshly toasted pumpkin seeds.
Good to know
Warm roasted veg meets refreshingly cool cottage cheese. This bowl brings contrasting textures together into a balanced, light lunch.
Swaps
Cottage cheese → feta (for a saltier, Mediterranean flavour that goes very well with the sweet squash).
Cooking tips
Dust the squash cubes with a little cumin or cinnamon before roasting and the dish takes on a lovely autumn note.
Storage
If you're preparing the dish as meal prep for the next day, keep the roasted squash cubes separate from the rocket.
Allergens
Contains milk. Completely vegetarian, gluten-free and nut-free.
