Baked Pumpkins with Cardamom, Honey and Yogurt
- Prep Time 0:15
- Cook Time 0:40
- 1 Comment
Adorable, reasonably healthy and even kid-friendly. This works equally well for breakfast as for dessert.
- 2 small sugar pumpkins (note: they should be about the size of a large orange), tops cut out, seeds and stringy bits removed $3
- 1 1/2 cups plain Greek-style yogurt $2.50 for 16 oz.
- 1 1/2 tsp ground cardamom (or cinnamon) $1.50 for 1 oz.
- 3 tbsp honey (or more to taste) Pantry
Total Cost of Ingredients $5.50
Preheat oven to 350 degrees F.
Roast the pumpkins for about 25 minutes, or until the flesh turns soft but the pumpkin is still intact. Remove pumpkins but leave the oven on.
Let the roasted pumpkins cool until they can be handles. Use a spoon to gently scoop out the roasted flesh (being careful not to scrape too deeply—you want the pumpkin to retain its shape) and transfer to a bowl. Mash gently with a fork.
To the mashed pumpkin flesh, add the yogurt, cinnamon and honey. Stir well.
Divide the pumpkin-yogurt mixture between the two pumkin shells. Bake for 12-15 minutes, just until heated through.
Serves 2 (1 whole pumpkin each) or 4 (1/2 pumpkin each).