The Pumpkin Story begins like this : Sometime around the mid of this week, I spotted a beautiful Pumpkin at a wholesale vegetable market. Though it was bigger than what I usually purchase I still got it. And with that, the next thing you can probably guess – I was eager to try a recipe different from the ones I have made before. This big melon like vegetable has such nutritional benefits that you have to fall in love with it sooner or later.
Low in cholesterol and sodium, pumpkins & squashes are a good source of Vitamins A, E, B6, C , Thiamin, Iron, Folate, Dietary Fiber, Manganese, Magnesium, Phosphorous & more.
Now how do we motivate ourselves to eat more of this local produce ? Well, ever since I have taken over the kitchen, my primary goal was to learn and create recipes that are easy, healthy and score well on the taste chart.
After shuffling a little with my thoughts about what new to create that is exciting and yummy; I got my inspiration from a bag of Tortilla chips that were resting casually in the kitchen. It instantly reminded me of Autumn – Corn & Pumpkin. I had to pair them together; this was meant to be !
Less drama and more about the recipe now – Pumpkin Garlic Yogurt Dip
- Pumpkin – 200g
- Garlic – 2-3 cloves
- Salt & Pepper – for seasoning
- Olive Oil – 1 tbsp
- Greek Yogurt – 200g
- Pomegranate seeds – 2 tbsp
Recipe Instructions :
- Preheat the oven for roasting the vegetable and prepare the baking tray by lining with a parchment sheet or foil.
- Wash and cut the pumpkin into slices – remove the seeds but, keep the skin as it’ll come off easily once the vegetable is roasted.
- Brush the pumpkin slices with Olive oil and sprinkle some salt on both sides. Slightly crush the garlic cloves with the peel and add to the baking tray.
- Roast the vegetables for 12-15 mins on each side and then check by poking a knife/fork if they are done. If not, bake for another 10 mins but keep a watch . Total Time : 30-40 mins.
- Scoop out the pumpkin flesh and garlic once they are at room temperature. Mash them with a fork into a smooth pulp.
- Take Greek Yogurt in a bowl and add the mixture with some salt and pepper and a drizzle of extra virgin olive oil. And the dip is ready !
- Adding Pomegranate arils gives a nice fresh & fruity burst of flavor. And if you like heat, a drizzle of chili oil/paprika would be great.
I served this roasted pumpkin garlic dip with Nachos/Tortilla Chips. You may serve them with fresh cut salad vegetables (cucumber & Carrots) / Bread sticks / Fritters. I thoroughly enjoyed creating this gluten free, healthy, creamy dip. The pomegranate arils are like magic seeds; you must add them 🙂
Hope you liked the short Pumpkin Story that was about motivation, learning and enjoyment. Food isn’t all about filling your stomach; it more than that and I hope you can see a reflection of this thought in my blog.
Share your thoughts & experience when you try this. And if you have questions, leave them in the comments or on the IG/FB post for this blogpost.