Heeng Roasted Pumpkin Recipe
Pumpkin pieces are marinated, baked, and generously topped with a flavorful yogurt dressing.
Ingredients
- 500 Gram Butternut squash/pumpkin
Marinade for pumpkin:
- 1 sprig Thyme
- 1 tsp Grain mustard
- 2 tbsp Olive oil
- 1/2 tsp Smoked paprika
- 1/2 tsp Brown sugar
- As per taste Salt
- 1/3 tsp Cinnamon powder
- 1/2 tsp White pepper
- A pinch of Heeng
For the yogurt dressing:
- 2 tbsp Hung curd
- 2 Garlic cloves, roasted
- A pinch of Cumin seed powder, roasted
- 2 tsp Cardamon powder
- 1 tsp Black salt
- 1 tsp Sumac powder
- 4-5 Basil leaves
Instructions
- Cut the pumpkin in quarters, don't bother peeling it, it's easier to peel after it is cooked.
- Blend all the ingredients to a smoothie.
- In a baking tray, place the wedges of pumpkin and pour the marinade all over and massage the pumpkin.
- Bake for 30 min @ 180 °C.
- Rest the pumpkin until it is cool enough to handle for peeling and slicing.
- Peel and slice the pumpkin, arrange on a plate/tray.
- Pour the dressing/sauce over the pumpkin.
Prepare the Roasted Garlic:
- Season a whole garlic with a pinch of salt and olive oil.
- Wrap in foil and bake for 30 minutes.
- Pick out the cloves and puree and mix in with the yoghurt and spices. Serve.
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