The season for pumpkins are started! So, it is time to try out new recipes with the pumpkin. My all time favorite is pumpkin soup, but this time I decided to try something new thanks to the advice of a dear friend.
And I searched for the recipe, the result was amazing; if you are someone who doesn't like strong tastes, this Greek dish is for you! It is neither sweet, nor salty, but rather a perfect and soft mix of both. Especially, with a small touch of yogurt and the fresh parsley at the end will lift the taste.
Ingredients
- 1 mid-size butternut pumpkin
- 1 big onion
- 3 big cloves of garlic
- 4 TB olive oil
- 1 TS Chili powder
- 1 TS black pepper powder
- 1 TS Salt
- 1 bundle of fresh parsley
- 1 TS yogurt
*TB Table spoon
*TS Tea spoon
Preparation
Wash the pumpkin, peel and remove the seeds.
Dice the pumpkin, onion and garlic cloves.
Tip: You can spare one garlic clove for the yogurt mix or put in the oven with the pumpkin.
Add half of the onions and garlic to the bottom of the glass baking tray, then add the pumpkin.
Then finish the process by adding your remaining onions and garlics.
Heat the oven to 180 degrees.
Add olive oil on your ingredients and put it into the preheated oven, cook it for 20 min.
Before serving, mix the spices and add in the yogurt.
Pour the yogurt mix on one plate of pumpkin and put one bundle of fresh parsley on it.
Voilà! Your easy to cook & delicious Sinkonta is ready!
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