Kukuye Kadou Halvah (Pumpkin Squash Omelet)

The Complete Middle East Cookbook, p. 317 (Iran)

500 g (1 lb) butternut pumpkin squash

Sugar

2 medium-sized onions, grated

1 teaspoon turmeric

Salt

Freshly ground black pepper

6 eggs

¼ cup ghee

Boil squash and drain, return to heat and let excess moisture evaporate. 

You can also nuke it and then peel it,which is what I did.

Mash to a puree and add a little sugar. 

SMAAAAASH

Blend in onion, turmeric and salt and pepper to taste. Leave until cold.

I chopped my onions instead of grating them. They probably would have been better grated.

Beat eggs with a whisk and stir gradually into potato mixture. Blend thoroughly and adjust seasoning.

Ready to go!

Heat ghee in a 20 cm (8 inch) casserole dish, non-stick Dutch oven or cake pan, swirling to coat sides.

Pour in egg mixture and bake in a moderate oven for 30 minutes until set and lightly browned on top. Brown top under a hot grill if necessary.

All done and purdy.

Turn out onto serving dish and serve cut in wedges.

Note: Alternatively kuku may be cooked in a frying pan on range top. Cook covered over medium heat until set, brown top under hot grill, loosen and slide onto serving dish. 

Pictured: Under 300 calories.

My Rating: 4/5 "We hadn't really had anything like this before! Not only is it low-calorie, it's quite filling and an ideal health food. It's damn tasty to boot. A perfect entree or side dish for fall!"