Baked Pumpkin with Sun-dried Tomatoes and Onions

This is the most delicious baked pumpkin recipe of all time - a savoury healthy pumpkin dish that is bursting with flavour, bringing some Mediterranean sunshine to the table. I think This super easy baked pumpkin is a nice alternative vegetarian pumpkin side dish for a Thanksgiving table.

I usually serve this baked pumpkin recipe as part of a mezze spread or as a savoury pumpkin side dish and it gets swooped up in minutes. The sun-dried tomatoes combined with the onions give this dish a deep flavour that is sweet yet tangy at the same time.

Baking or roasting pumpkin is the best way to intensify the flavour of this gourd as it brings out the natural sweetness and creaminess. I like to make this with the American pumpkin pie style vegetable but it also works with kabocha pumpkins that more widely available in Asia.

This baked pumpkin recipe is based on a Turkish dish called Sinkonta. I serve this baked pumpkin warm topped with cool thick creamy labneh or Greek yoghurt, garnished with coriander leaves.

This recipe for baked pumpkin is so easy I guarantee you make it time and time again. I usually assemble it ahead of time and then pop it in the oven an hour before guests arrive.

Baked Pumpkin with Sun-dried Tomatoes and Onions

Print

With ImageWithout Image

Turkish Baked Pumpkin with Sun-dried Tomatoes

Author: Dee Kirk

This is the most delicious recipe for baked pumpkin of all time - literally bursting with flavour. When I make this pumpkin recipe in colder months, it brings some Mediterranean sunshine to the table. I think it’s a nice alternative pumpkin side dish for a Thanksgiving table. If you want to make it vegan then just omit the labneh.

Cook modePrevent screen from turning off

Ingredients

• 500g pumpkin, sliced
• A small jar of sun-dried tomato paste (or whole ones blitzed with 2 tablespoons of olive oil)
• 1 large white onion, very thinly sliced
• 2 tablespoons of extra-virgin olive oil
• Coriander leaves
• Extra virgin olive oil
• 400g labneh or full-fat Greek yogurt (optional)
• Salt & Pepper

Instructions

1. To make the labneh, place the yogurt and a teaspoon of salt in a muslin or tea towel inside a strainer balanced on a bowl. Wrap the muslin on top and cover with a weight such as a plate or some cans. Leave in the fridge overnight. The following day you should have a thick labneh that is about half the volume of the yogurt. Transfer to a small bowl or jar and top with extra virgin olive oil.
2. If you don’t have time to make labneh, you can use some full-fat Greek yogurt combined with salt and a tablespoon of extra virgin olive oil.
3. Pre-heat the oven to 180C. Combine the thinly sliced onion strips with some salt and leave to sit for 10 minutes to break them down. Then combine the onions with the sun-dried tomato paste and season with pepper.
4. In a baking tin or casserole dish layer the pumpkin slices evenly, seasoning between each layer. Spread the onion and sun-dried tomato mixture evenly over the pumpkin.
5. Bake at 180C for 30-40 minutes until tender.
6. Serve the baked pumpkin warm, topped with cold labneh, and garnished with coriander

Did you make this recipe?

Tag @myskikitchen on instagram and hashtag it