Olive Oil Sinkonta

Ingredients

• 1 kg pumpkin (cubed)
• 3 onions (sliced)
• 4 tablespoons olive oil
• 1 teaspoon tomato paste
• 1 teaspoon red pepper powder
• 1 teaspoon salt
• 1 tea glass hot water
• Half bunch chopped parsley for topping

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Preheat your oven to 190°C (375°F) and lightly oil a baking tray.

2. 2

   Mix the diced pumpkin and sliced onions in a bowl, then spread them evenly on the tray.

3. 3

   In a separate bowl, mix olive oil, tomato paste, red pepper powder, salt, and hot water.

4. 4

   Pour the prepared sauce evenly over the pumpkin and onions.

5. 5

   Cover the tray first with wet parchment paper and then with aluminum foil.

6. 6

   Bake in the preheated oven for about 30 minutes until the pumpkins are tender.

7. 7

   Remove the cover and bake for 5 more minutes until lightly browned, garnish with parsley and serve.

Note. Covering the tray tightly at first helps the pumpkin cook in its own steam and become extra tender.