Pumpkin with Matsoni Sauce and Pomegranate

1. 1

   Cut the pumpkin into medium-sized pieces.

   5 min

2. 2

   Sprinkle the pumpkin with salt and pepper, drizzle with oil.

   2 min

3. 3

   Bake in the oven at 180-200 degrees Celsius for about 25-30 minutes, or until softened.

   30 min

   190°C

4. 4

   Separate the pomegranate seeds.

   5 min

5. 5

   Crush the garlic and finely chop the parsley.

   3 min

6. 6

   Mix matsoni and sour cream, then add garlic, parsley, and a pinch of salt.

   2 min

7. 7

   Once the pumpkin is roasted, remove it from the oven and serve with the sauce and pomegranate seeds.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.