Happy Friday everyone! This is my first post for this blog that I have been thinking about starting for a long time. My name is Pooja and I am a mother (to three amazing girls), a family doctor and a wife. I enjoy cooking and experimenting with making meals that are healthy, yummy and don’t take too much time or use too many ingredients. Our family is primarily vegetarian and so the dishes here will be meat-free. I also love to bake and have some lovely people in my life who are gluten free so I experiment with that as well.
My blog support team will consist of: my daughter Diya (10) who is the photographer, my daughter Esha (8) who is the sous chef, and my daughter Nisa (1) who is the taste tester.
I have been sitting on the idea of this blog for ages. What finally inspired me to get started was Lindsay (from PinchofYum.com) and her story about her baby Afton. She has been one of my favorite bloggers for a long time and she continues to write, in the face of the loss of her baby son. And she writes in a way that continues to be inspiring and uplifting, a way that celebrates the beauty of that short life. So, I dedicate this first post to Lindsay, Bjork and Afton.
Today, I am writing about this simple, but lovely lunch I had a couple of weeks ago. It took almost no hands-on time and still shone with rich flavors.
Butternut Squash with Dukkah and Greek Yogurt
1 butternut squash, halved and the seeds scooped out
Dukkah spice mix (a Middle Eastern spice mix, available in most grocery stores, or make your own: http://www.taste.com.au/recipes/dukkah-2/19f316ec-0fec-4221-aa26-d5f7c676ced3)
Greek Yogurt (Full Fat best, but any ok)
- Drizzle some olive oil in the bottom of a roasting pan and place butternut squash, cut (flesh) side down. Bake at 375 degrees until slightly cartelized and soft all the way through (about 30 minutes).
- Once the squash is done, let cool slightly and then peel off the skin on the outside.
- Cut squash, put on plate. Dollop some greek yogurt on the side and sprinkle with dukkah to taste.
- Sprinkle with salt, pepper and a drizzle of olive oil.