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Heeng Roasted Pumpkin Recipe

Heeng Roasted Pumpkin
How to make Heeng Roasted Pumpkin

Marinated and baked, pumpkin pieces are doused with a delicious yogurt dressing.

  • Total Cook Time1 hr 20 mins
  • Prep Time 10 mins
  • Cook Time1 hr 10 mins
  • Recipe Servings2
  • Medium

Ingredients of Heeng Roasted Pumpkin

  • 500 Gram Butternut squash/pumpkin
  • Marinade for pumpkin:
  • 1 sprig Thyme
  • 1 tsp Grain mustard
  • 2 tbsp Olive oil
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Brown sugar
  • As per taste Salt
  • 1/3 tsp Cinnamon powder
  • 1/2 tsp White pepper
  • A pinch of Heeng
  • For the yogurt dressing:
  • 2 tbsp Hung curd
  • 2 Garlic cloves, roasted
  • A pinch of Cumin seed powder, roasted
  • 2 tsp Cardamon powder
  • 1 tsp Black salt
  • 1 tsp Sumac powder
  • 4-5 Basil leaves

How to Make Heeng Roasted Pumpkin

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Cut the pumpkin in quarters, don't bother peeling it, its easier to peel after it is cooked.
Blend all the ingredients to a smoothie.
In a baking tray, place the wedges of pumpkin and pour the marinade all over and massage the pumpkin.
Bake for 30 min @ 180 °C.
Rest the pumpkin until it is cool enough to handle for peeling and slicing.
Peel and slice the pumpkin, arrange on a plate/tray.
Pour the dressing/sauce over the pumpkin.

Prepare the Roasted Garlic:

Season a whole garlic with a pinch of salt and olive oil.
Wrap in foil and bake for 30 minutes.
Pick out the cloves and puree and mix in with the yoghurt and spices. Serve.

Key Ingredients: Butternut squash/pumpkin, Thyme, Grain mustard, Olive oil, Smoked paprika, Brown sugar, Salt , Cinnamon powder, White pepper, Heeng, Hung curd, Garlic cloves, Cumin seed powder, Cardamon powder, Black salt, Sumac powder, Basil leaves

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