So good - you can't beat oven-roasted veggies for maxed-out flavour. I did a combo of pumpkin and sweet potato and zucchini and added a bit of chile powder in place of all the black pepper.
This was good with just the pumpkin- but you got to try it with sweet potatoes in it too- they compliment each other great and makes an 'ok dish' superb. I also added a lil' bit of crumbled dry sweet basil. Thanx for the idea- I didn't want to make soup or pie with my pumpkin.
I thought this would be great with two of my favourite flavours - pumpkin and cumin (although I never thought of putting them together. I was disappointed. It cooked up nicely, but it tasted just blah. The pumpkin (perhaps it was my choice of pumpkin) had no flavour, so basically all we could taste was the taste of toasted cumin. It needed something to balance the cumin. I tried adding a splash of lime juice at serving time, but it did nothing for it. Some have said that sweet potatoes are a welcome addition. It definitely needs "something". Will try again with sweet potatoes.
I've been looking for a non-desserty, non-soupy way to serve pumpkin, and this one's a keeper! It was a bit salty for my taste, but not salty enough for my husband. Next time I think I'll omit the salt altogether, so people can salt to taste.
I purchased some butternut squash, already peeled and cubed, and a friend suggested I try it with this recipe. I'm so glad she did. This was wonderful. I did it just like written, only substituted the squash for the pumpkin. I'm buying more squash tomorrow, and having a huge container of it for the week. Fantastic.
Very delicious! I have made this with butternut squash and acorn squash both great masha Allah. The acorn squash is killer to peel though. I sometimes add some brown sugar to the mix depending on our mood or the squash's quality. I do use much less freshly ground black pepper per preference. I tend to serve the recipe with Yellow Rice and plain Balkan (thick) yogurt as a simple vegetarian meal. I like to top the rice with pats of butter. I will make this often the same way or I would like to try with sweet pumpkin when I can get some insha Allah. Originally made for MAKE MY RECIPE~Tag Game Ed't 10.
Although it was a tad too spicy for my taste it was still pretty good. I'm not sure if I'll make it again though. Nonetheless, thanks for sharing!
Delicious! I ate some and am using the rest to make Creamy Butternut Squash and Spinach Gratin. Thanks FT for a great way to use pumpkin!
Absolutely scrumptious. Made for lunch with a French bread and a green side salad, perfect meal. Was a little worried that the cumin would be to strong, but it was just right. The roasting brings out the natural sweetness and the cumin / pepper combo keeps it from being too sweet. Will defiantly be making again. Thanks for the post.