Roasted Pumpkin and Beets
- brkt-ברקט
- Jul 27, 2020
- 1 min read
Updated: Jul 30, 2020
In Israel pumpkin or dalat comes in giant sizes and in the shuk you buy a piece from a large gourd. You can make this dish with an American field pumpkin or a butternut squash. The dish taste sweet and spicy and should come out resembling tempura.
BT's Roasted Pumpkin and Beets
Ingredients:
1 1/2 pounds (680 grams) pumpkin
3 large beets
8 cloves garlic - crushed
1/2 cup olive oil
3 sprigs fresh za'atar
3 sprigs fresh thyme
1/4 teaspoon peperoncino
1/2 cup (75 grams) flour
1 teaspoon kosher salt
black pepper
1 whole jalapeño pepper
Directions:
Preheat oven to 350 F. (175 C.)
Cut pumpkin into large cubes
Peel and quarter beets
Place beets in a saucepan and parboil - 5 minutes on low heat
Mix olive oil, garlic, za'atar, peperoncino, salt and pepper in a bowl
Divide the dressing in half
Coat beets and pumpkin in dressing
Toss vegetables in flour
Add thyme to bottom of roasting pan
Pour vegetables over thyme
Add whole jalapeño
Pour remainder of dressing over vegetables
Bake for 20 minutes
Vegetables should be sizzling
Turn on broiler and brown for 2 minutes
Serve immediately
Enjoy! !בתיאבון
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