Baked Kabocha Squash with Yogurt Dressing

Votes: 1

How to Make - Roasted Kabocha Squash with Yogurt Dressing

Photo of the dish: Con Pulos

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 143, total fat 7 G., saturated fats 1 G., proteins 3 G., carbohydrates 18 G., fiber 3 G., cholesterol 1 mg, sodium 129 mg, sugar 8 G.

Baked Kabocha Squash with Yogurt Dressing - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small Japanese kabocha squash or any winter squash, seeded and cut into 4cm cubes
1/4 cup Greek yogurt or sour cream
1/4 cup pomegranate seeds
1/4 cup chopped cilantro
1 tbsp freshly squeezed lime juice
Pinch cayenne pepper
Coarse salt and freshly ground black pepper
1/2 tsp ground allspice (clove) pepper
2 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
Prepare the pumpkin: In a baking dish, toss the pumpkin with a tablespoon of olive oil, allspice, a pinch of cayenne pepper, 1/2 teaspoon of salt, and freshly ground black pepper. Bake until tender, 15 to 20 minutes, stirring halfway through. Let cool.

Prepare the dressing: In a bowl, mix yogurt, lime juice, a tablespoon of water, the remaining tablespoon of olive oil, and a pinch of salt.
Place the cooled pumpkin in a salad bowl and drizzle with the yogurt dressing. Sprinkle with pomegranate seeds and cilantro. Season with salt to taste.

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