Greek Hokkaido with Tzatziki

For the Greek Hokkaido with Tzatziki, first place the squash on a greased baking sheet or in a baking dish. Salt and cover with a knob of butter.

Mash feta with fork in bowl, season with olives, garlic, oregano and salt and pepper if desired. Fill the squash quarters with this paste. Place in oven at 220 °C for about 45 minutes.

Meanwhile, for the tzatziki, finely slice the cucumber with peel, salt and let stand briefly.

Then remove the leaked water by pressing firmly. Mix yogurt with cucumber, garlic, olive oil, dill and season with salt and pepper. Refrigerate.

Greek hokkaido with tzaziki tastes delicious with foccacia with rosemary.

Preparation Tip:

Greek Hokkaido with tzatziki tastes good both fresh from the oven and cold. The tzatziki also goes well with short fried food.

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