Hi everyone! Today, I’m sharing my first recipe of 2017, and I couldn’t be more excited.
If you’ve been following me for a while, you should know by now that I love exploring all sorts of culinary eats, treats, and sweets. I’ve dabbled in Indian cuisine, tried vegan recipes, and, due to my heritage, have posted a lot of Iranian/Persian foods.
But today I decided to play around with Afghan cuisine. Mind you, I’m no Afghan food aficionado. I do order from a healthy Afghan restaurant near my house from time to time, and honestly I think I was spending a little too much money at that joint, because that’s what inspired me to create some of my favorite afghan dishes at home.
One of the most well known dishes in Afghan cuisine is their roasted pumpkin. This is a dish I order almost always every time I’m eating Afghan food. Something about the combination of pumpkin, cinnamon, and yogurt just gets me every single time.
Want to know one of the best secrets to making roasted Afghan pumpkin? Surprisingly, very few recipes actually call for pumpkin! I learned this from an Afghan woman who used to attend my gym. One day, we were talking about Iranian food and Afghan food and how both are such great cuisines:
“I have a question I’d like to ask you,” I said, “How do you make roasted pumpkin at home?”
“Well for starters, we don’t use pumpkin. Almost everyone who makes this dish now uses butternut squash.”
“Really? Wow, I would have never guessed that. So how exactly do you make it?”
She then proceeded to explain her recipe, which I’m sharing with you today. I’m also including a second recipe of roasted veggies as pictured in today’s meal. The roasted veggies aren’t traditionally eaten with the Afghan roasted pumpkin, but honestly they taste really great together. The meatballs you see in the background are my Iranian kofta, which are delicious.
Happy eats everyone 🙂