Baked Acorn Squash With Spiced Ghee Recipe

About this recipe

A wholesome and flavorful dinner option featuring baked acorn squash, enhanced with aromatic spices and ghee, perfect for Jain dietary preferences.

Ingredients

• 470 G Dabur Organic Ghee
• 1 Piece Fresh Green Pumpkin Piece I 1kg
• - Mccormick Cumin Powder
• 100G Halen Mon Umami Sea Salt, 100G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cut the pumpkin in half and scrape out the seeds using a spoon.
3. 3. Rinse the pumpkin halves under running water and pat them dry with a clean towel.
4. 4. Rub the inside of each pumpkin half with 2 tablespoons of ghee, ensuring even coverage.
5. 5. Sprinkle 1/2 teaspoon of and 1/2 teaspoon of ground cumin evenly over the ghee-coated pumpkin halves.
6. 6. Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
7. 7. Bake in the preheated oven for approximately 25 minutes, or until the pumpkin is tender and easily pierced with a fork.
8. 8. Remove the pumpkin from the oven and allow it to cool slightly. Scrape the flesh out of the skin and transfer it to a mixing bowl.
9. 9. Mash the pumpkin flesh with 2 tablespoons of ghee and 1/2 teaspoon of salt until smooth and well combined.
10. 10. Serve warm as a comforting dinner side or main dish.