Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil

Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil

Savory Roasted Little Pumpkins
Labneh, Zaatar, Roasted Pumpkin Seeds, Pumpkin Seed Oil

Earthy autumn flavors, intense nuttiness, creamy textures and a bit of crunch describe this petite pumpkin side-dish charmingly served in its own shell.

Green-hued Austrian pumpkin seed oil contrasts with the burnt-orange pumpkin. It is used as a finishing oil, to add a deep complex taste and striking color. Labneh, a strained yogurt, adds rich and tangy notes while zaatar, a spice mix consisting of thyme, sesame seeds, sumac, and salt anchors the dish with warm earthy aromas and flavors. Roasted seeds bring the third element of pumpkin to the dish. Served with the lid on, guests are delighted to lift off the top and behold the unexpected presentation and enjoy the wafting aromas of the season.

Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil

 Savory Roasted Little Pumpkins Recipe

Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil

Scrub the pumpkin shells so they are clean, then pierce several times along the top with a sharp knife. I can’t tell you for sure that the pumpkin will explode in the oven if it is not pierced, but why take a chance?

Place pumpkins on a baking sheet and roast at 350°F for approximately 45 minutes. Let cool slightly then slice off the top portion.

Scoop out the seeds and pulp. Roughly slice the remaining flesh into large cubes, leaving it in the shell.

Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil

Season the flesh with sea salt to taste. Place a scoop of labneh over the flesh. Drizzle with pumpkin seed oil and sprinkle with zaatar. Garnish with roasted pumpkin seeds. Replace the top and serve immediately.

To roast pumpkin seeds:

Separate the seeds from the pulp. Rinse the seeds in a colander, swishing to remove bits of pulp.

Drain the seeds well, spread on a baking sheet. Season with salt.

Bake at 350°F for approximately 10 minutes until the seeds are a light golden brown.

Little Roasted Pumpkin with Labneh, Zaatar, Pumpkin Seed Oil

 Dig in!

Fall Fest

featuring 

Pumpkin

FNdish_fall-fest-logo-new_s4x3_lg

 

Fall Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite autumn dishes. Be sure to check out the Pinterest Board with over 200,000 followers called Let’s Pull Up A Chair!

And if Savory Little Pumpkins got you in the mood for more pumpkin – you might enjoy taking a peek at other delicious recipes from some fabulous bloggers below…

Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Haute Apple Pie: Pumpkin Bread Truffles
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow

6 thoughts on “Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil”

Leave a Reply

Your email address will not be published. Required fields are marked *