Turkish Pumpkin Sinkonta Recipe

You Need:

• 1 butternut squash or ½ a small pumpkin (approx. 750g prepared weight) - peeled if you prefer, then cut into 1.5cm thick slices
• 1 onion - thinly sliced
• 1 clove of garlic - finely grated or crushed
• A handful of roughly chopped parsley to serve (optional)
• Natural yogurt to serve (full fat is best)
• 30g butter
• 2 tbsp tomato puree
• 1 tbsp flour (any type)
• 1 tsp sugar
• Herby rice and salad to serve

Method:

• Preheat the oven to 200°C/gas mark 6
• Mix the squash with the tomato puree, sugar, 3 tbsp oil, TURKISH SINKONTA BLEND and ¾ tsp salt, then spread out on a parchment-lined baking tray
• Mix the onion with the flour, 2 tbsp oil and a pinch of salt then scatter on top of the squash
• Cover the tray with foil and bake for 30 minutes or until the squash is just tender
• Uncover then bake for 30 minutes or until the onion is thoroughly brown and crispy (turning occasionally so it browns evenly)
• Heat the butter in a small pan with the garlic for 2 minutes or until the garlic is just starting to turn golden brown, then pour the hot garlic and butter over the squash
• Sprinkle over the chopped parsley (if using) and serve with a spoonful of natural yogurt on top and the herby rice and salad on the side