Pumpkin with cardamom and black cumin
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Today we'll show you another option for a delicious and balanced dish for four people. It is also a great eye-catcher for the next dinner with friends and family. And this is how it works:
Ingredients (for four people)
20g unsalted butter
1 tablespoon Olive oil
1 large red onion, peeled, halved and cut into 1cm thick slices (170g)
1 large butternut squash (1.2kg), peeled and cut into 3cm cubes
1/2 teaspoon salt
30 g pumpkin seeds
1¼ teaspoons EB Nature black cumin
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
4 cardamom pods, lightly crushed
1 large cinnamon stick
1 green chili pepper, halved lengthwise
1 tablespoon caster sugar
200 ml vegetable broth
150g Greek yogurt
1 tablespoon coriander, chopped
Instructions
Preheat the oven to 200 C°. Place butter and oil in a large skillet and fry the onion over medium heat for eight minutes until softened. Add the butternut, turn the heat to medium-high and cook for 10 minutes, stirring occasionally, until it begins to color.
Remove from the heat and add half a teaspoon of salt, the black cumin seeds, spices, chili and sugar. Stir and pour into an ovenproof dish large enough to hold everything well. Pour in the stock and fry for 30 minutes until the butternut is soft and all the liquid has been absorbed or evaporated.
Serve warm and sprinkle with yogurt, chopped coriander and a few additional black seeds.
Complete! Serve and enjoy.
