Baked squash pumpkin with yogurt dressing – a detailed recipe preparations. Nutritional value of one serving: (4-6 total) Calories 143, total fat 7 g., Saturated fat 1 g., Proteins 3 g., Carbohydrates 18 g., Fiber 3 g., Cholesterol 1 mg., Sodium 129 mg., Sugar 8 g. 
The photodishes: Kon Pulos Time: 40 min. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small Japanese pumpkin kabocha or any winter pumpkin, clear of seeds, cut into 4 cm. cubes
- 1/4 Art. Greek yogurt or sour cream
- 1/4 Art. pomegranate seeds
- 1/4 Art. chopped cilantro
- 1 tbsp. l freshly squeezed lime juice
- Pinch of cayenne pepper
- Coarse salt and freshly ground black pepper
- 1/2 tsp ground allspice (clove) pepper
- 2 tbsp. l olive oil
Recipes with similar ingredients: pumpkin, pumpkin acorn, pumpkin kabocha, allspice, chili pepper, ground cayenne pepper, sour cream, yogurt, pomegranate, black pepper, lime juice, cilantro
Recipe preparation:
- Preheat the oven to 220 ° C.
- Cook the pumpkin: mix the pumpkin in a baking dish with a tablespoon of olive oil, allspice, a pinch cayenne pepper, 1/2 tsp salt, season with freshly ground black pepper. Bake until soft, 15 – 20 min., In the middle mix the preparations. Allow to cool.
- Prepare dressing: mix yogurt, lime juice in a bowl, a tablespoon of water, the remaining tablespoon of olive oil, throw a pinch of salt.
- Transfer chilled pumpkin to a salad bowl and pour dressing from yogurt. Sprinkle with pomegranate seeds and cilantro. Salt by to taste.
