Roasted Pumpkin with BBQ Spice and Garlic Yogurt by @simonauscher

45 min

2 servings

🎃

500 g

Red kuri squash

🫒

15 ml

Olive oil

🧂

10 g

BBQ mix

🧂

5 g + 1 tbsp

Salt

🍁

15 ml

Maple syrup

🧄

1 head

Garlic

💧

50 ml

Water

🥣

150 g

Greek yogurt

🍋

0.5 lime

Lime

🍬

42 g

Brown sugar

🌶️

21 g

Paprika

🌶️

7 g

Chili powder

🧄

8 g

Garlic powder

🧅

7 g

Onion powder

⚫

7 g

Black pepper

🥕

60 g

Salad leaves

  1. Preheat

    Preheat the oven to 220°C / 425°F.

  2. Combine
    • brown sugar
    • paprika

    Combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and ground black pepper to make the BBQ spice mix.

  3. Cut
    • kabocha squash

    Cut 1/2 kabocha squash into thick wedges, leaving the peel on if it is tender and edible.

  4. Toss
    • kabocha squash
    • olive oil
    • BBQ spice mix

    Toss the squash wedges with 15 ml olive oil, 10 g BBQ spice mix, 5 g salt, and 15 ml maple syrup.

  5. Arrange
    • kabocha squash
    • garlic
    • water

    Arrange the seasoned squash and 1 whole garlic head in a roasting dish. Pour 50 ml water into the dish around the squash.

  6. Roast
    • kabocha squash
    • garlic

    Roast for 30 minutes at 220°C / 425°F, until the squash is tender and caramelized at the edges.

  7. Place
    • garlic

    Remove the roasted garlic cloves from their skins and place them in a mixing bowl.

  8. Whisk
    • garlic
    • Greek yogurt
    • lime

    Whisk the roasted garlic with 150 g Greek yogurt, juice from 1/2 lime, a pinch of salt, and a pinch of BBQ spice mix until smooth.

  9. Spread
    • Greek yogurt

    Spread the whipped garlic yogurt over a serving plate.

  10. Place
    • kabocha squash
    • acidic green salad
    • Greek yogurt

    Place the caramelized squash wedges over the yogurt and serve with acidic green salad.

Roasted Pumpkin with BBQ Spice and Garlic Yogurt by @simonauscher

45 min

2 servings

🎃

500 g

Red kuri squash

🫒

15 ml

Olive oil

🧂

10 g

BBQ mix

🧂

5 g + 1 tbsp

Salt

🍁

15 ml

Maple syrup

🧄

1 head

Garlic

💧

50 ml

Water

🥣

150 g

Greek yogurt

🍋

0.5 lime

Lime

🍬

42 g

Brown sugar

🌶️

21 g

Paprika

🌶️

7 g

Chili powder

🧄

8 g

Garlic powder

🧅

7 g

Onion powder

⚫

7 g

Black pepper

🥕

60 g

Salad leaves

Preparation Steps

  1. Step 1/10

    Preheat the oven to 220°C / 425°F.

  2. Step 2/10

    Combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and ground black pepper to make the BBQ spice mix.

    🍬brown sugar
    🌶️paprika
    🌶️chili powder
    🧄garlic powder
    🧅onion powder
    🧂salt
    ⚫ground black pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/10

    Cut 1/2 kabocha squash into thick wedges, leaving the peel on if it is tender and edible.

    🎃kabocha squash
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Toss the squash wedges with 15 ml olive oil, 10 g BBQ spice mix, 5 g salt, and 15 ml maple syrup.

    🎃kabocha squash
    🫒olive oil
    🫙BBQ spice mix
    🧂salt
    🍁maple syrup
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/10

    Arrange the seasoned squash and 1 whole garlic head in a roasting dish. Pour 50 ml water into the dish around the squash.

    🎃kabocha squash
    🧄garlic
    💧water
    🍳roasting dish
    🥛measuring jug

  6. Step 6/10

    Roast for 30 minutes at 220°C / 425°F, until the squash is tender and caramelized at the edges.

    🎃kabocha squash
    🧄garlic
    🍳roasting dish

  7. Step 7/10

    Remove the roasted garlic cloves from their skins and place them in a mixing bowl.

    🧄garlic
    🥣mixing bowl

  8. Step 8/10

    Whisk the roasted garlic with 150 g Greek yogurt, juice from 1/2 lime, a pinch of salt, and a pinch of BBQ spice mix until smooth.

    🧄garlic
    🥣Greek yogurt
    🍋lime
    🧂salt
    🫙BBQ spice mix
    🥣mixing bowl
    🥄whisk
    🍋citrus juicer

  9. Step 9/10

    Spread the whipped garlic yogurt over a serving plate.

    🥣Greek yogurt
    🍽️serving plate

  10. Step 10/10

    Place the caramelized squash wedges over the yogurt and serve with acidic green salad.

    🎃kabocha squash
    acidic green salad
    🍽️serving plate

Composition

Ingredients

Types

Fats and Oils, Seasonings, Sweeteners, Vegetables, Liquids, Dairy, Fruits

Ingredients

Red kuri squash, Olive oil, BBQ mix, Salt, Maple syrup, Garlic, Water, Greek yogurt, Lime, Brown sugar, Paprika, Chili powder, Garlic powder, Onion powder, Black pepper, Salad leaves

Notes

BBQ mix (homemade spice blend), Salt (for the BBQ mix), Brown sugar (for the BBQ mix), Paprika (for the BBQ mix), Chili powder (for the BBQ mix), Garlic powder (for the BBQ mix), Onion powder (for the BBQ mix), Black pepper (ground, for the BBQ mix), Salad leaves (tangy salad, for serving, no amount given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

240 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 32g, Sugars: 18g, Dietary fiber: 4g, Fat: 9g, Saturated fat: 3g

Nutritional Information

Minerals

Potassium: 540mg, Calcium: 130mg, Iron: 2.1mg, Sodium: 780mg

Vitamins

Vitamin A: 690µg RAE, Vitamin C: 20mg, Vitamin K: 10µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, roasting dish, mixing bowl, whisk, measuring spoons, measuring jug, serving plate, citrus juicer

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish, Starter

Occasions

Autumn, Weeknight Dinner, Holiday Meal, Lunch

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Caramelized, Silky, Juicy

Flavors

Sweet, Smoky, Spicy, Tangy, Savory, Garlicky, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-based sauce out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep the roasted squash and yogurt sauce in separate containers when possible), freezer : 2 months (Freeze roasted squash only,Do not freeze the Greek yogurt sauce because it may split)