Izmir's Sinkonta cooks pumpkin with onion and paste into a soft, gently sweet Aegean vegetable dish.
12 min prep 26 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the pumpkin into large pieces and cut the onions into thin half moons.
Cook the onions in olive oil for 5 minutes.
Add the tomato paste and garlic and fry for 2 minutes.
Add the pumpkin to the pan and coat it with the sauce.
Cook over low heat for 18 minutes, because the pumpkin will fall apart if stirred too much.
💡 Tip: Cutting the pumpkin into large pieces keeps it from melting completely during the longer cooking time.
🍽️ Serving suggestion: Chill it and serve the next day in a deep plate with fresh basil leaves on top.
~132
kcal calories
3
g protein
16
g carbs
6
g fat
6.9g
Sugar
1.9g
Fiber
443.3mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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