Autumnal sweet potato and pumpkin casserole

Ingredients: one garlic claw, one small onion, one small pumpkin (the one I used is called "Knirps"), two or three sweet potatoes, some raisins, some cheese ( I used Italian Parmesan), a few fresh springs of cilantro for the sauce: around 5 tablespoons of joghurt, around 10 spoons of olive oil, a teaspoon of balsamic vinegar, some salt, pepper, any spices or herbs you like

Amount and time of preparation: it takes around an hour to prepare ( half an hour for the preparation and half an hour in the oven)

How to prepare:

1. Start by peeling and cubing the sweet potatoes and the pumpkin.

2. Then cut the garlic claw and the onion into small pieces.

3. Preheat the oven (circulation air) to 220° C.

4. Lubricate the casserole with olive oil (5-6 tablespoons) and add the garlic, onion, sweet potato and pumpkin pieces.

5. Add some salt, pepper and other herbs or spices.

6. Sprinkle some raisins and cheese over it and put the casserole in the oven. Bake your dish at the second highest level (at 220° C).

7. Meanwhile prepare the sauce: mix 10 tablespoons of olive oil with a teaspoon of balsamic vinegar, add 5 tablespoons of plain joghurt and add salt, pepper and any other kind of herbs and spices that you like.

8. After more or less 15 minutes add the sauce to the casserole and leave it in the oven for more 15 minutes.If you like you can add some more cheese.

9. After half an hour (in total) your dish should be ready. The pumkin and sweet potato pieces should be soft but not overboiled!

10. Take out the casserole and if you are a cilantro fan garnish it with some cilantro ;) Enjoy this autumnal dish with a glass of white whine :)

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