Hey there! Have you missed my recipes? No? Fine. No problem. I will still share my newest creation with you, because I am nice like that.
Before I give you the recipe, we need to talk about stroop for a second. Stroop is a traditional Dutch type of syrup, made of fruit, usually apples and/or pears. There are many versions available, some containing beet juice, others containing sugar. We get an organic variety, made exclusively of apples and pears. Stroop tastes like a mix of honey and maple syrup. It is vegan and it is really high in iron. I firmly believe that Dutch kids end up being so tall due to all the iron in stroop (well, exercise and great genes might have something to do with it as well).
You can order stroop online, but you can also replace it with agave syrup, maple syrup or honey (honey is not vegan, by the way).
Ingredients (for 2 big portions)
- 1 whole pumpkin or other type of squash
- 2 small cups of full fat Greek yogurt or coconut or soy yogurt (vegan choices)
- 2 full tablespoons of stroop (or alternatives)
- Preheat the oven at 225 C.
- With a fork or knife pierce the pumpkin several times.
- Roast the pumpkin for about 45 minutes or until the outside looks golden brown and you can easily pierce it with a fork.
- Let the pumpkin cool down a bit and cut it in half. Remove the seeds. You can keep them to roast them, if you want.
- Use a fork to mash the pumpkin and divide in two bowls.
- Top with the yogurt.
- Top the yogurt with the stroop.
I love to mix my bow, and make a big mess, but you can also eat it as is. It looks prettier and tastes equally amazing.
Let me know what you are doing with all those pumpkins, now that they are in season 🙂