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Afghan Roasted Pumpkin and Veggies: The Ultimate Winter Comfort Food

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 🙂

 

 

Print Recipe
Afghan Roasted Pumpkin and Veggies
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Afghan Roasted Pumpkin
For the Roasted Veggies
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Afghan Roasted Pumpkin
For the Roasted Veggies
Instructions
Afghan Roasted Pumpkin
  1. Heat the olive oil in a large dutch oven. Add the onion and spices, sauteing on medium heat until onion has cooked down and fragrant. Add water as needed if onions begin to burn.
  2. Add butternut squash and sauté. Keep adding water as needed if the squash starts sticking to the pan. Then turn the heat to medium-low/low and let the squash simmer.
  3. Add coconut sugar. Continue to stir and the let the squash simmer until it is soft and tender.
Roasted Veggies
  1. Toss all the veggies with the olive oil, garlic, salt and pepper. Place an even layer on a cookie sheet. Bake at 400 degrees for 20-30 minutes, tossly occassionally to ensure all of the veggies cook evenly. Veggies should be soft and tender after baking.
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