Pumpkin Appetizer

Hello Dear Friends,

As you know, we went through a very sad period. There is no need to talk at length about how helpless one feels at a time like this, or to dredge everyone's wounds over and over with my own. First of all, I would like to thank those who shared my sadness with me, those who came and gave their shoulders no matter what, those who called even though they could not come and listened to my problem, that is, everyone who tried to be with me in some way.

The end of November, which lasted as if it would never end, as if it were a year, deserved a description. I have prepared a very practical recipe for making a sauce from zucchini at home to macaroni and bread. Already baked hakkaido pumpkin You know my recipe, this is its appetizer version, the stages of making are in the link.

I'm thinking of getting ready for the new year with such light recipes this month.

Love…

Ingredients for Pumpkin Appetizer Recipe

• Half of 1 hokkaido squash
• salt
• black pepper
• olive oil
• 1 cup of yogurt (make it thick)
• optionally with the tip of 1 teaspoon pumpkin spice
• 1-2 cloves of garlic

How to Make Pumpkin Appetizer Recipe?

1. Wash the squash thoroughly. Cut off the top and cut it in half.
2. Slice the zucchini you have cleaned inside and put it on a baking tray with greaseproof paper.
3. Drizzle with salt, pepper, olive oil and bake both sides for 190 minutes in a preheated oven at 15 degrees.
4. Let the cooked zucchini cool, scrape and mash them with the help of a spoon.
5. Add garlic, yoghurt, a little pumpkin spice if desired and mix. Refrigerate for 1 hour and serve.