Yesterday, you might have spent time carving a terrifying face into your Halloween pumpkin. If you were, like I was, completely focused on that task, you might have postponed the cooking of the pumpkin “waste”. There are many options to cook pumpkin; I really like it in a soup slightly spiced with a pinch of nutmeg. But today, I wanted to find out the very particular taste of this sweet Moroccan salad.
This recipe is very simple: you’d only need pumpkin, cinnamon, oil and honey! This preparation could also be used as a jam, to be spread on bread, or in a pastry filling. And since it is better to waste nothing, you can also roast the pumpkin seeds with a dash of oil in your oven and serve them as an appetizer.
Sweet Pumpkin Salad
2 pounds pumpkin
1 cinnamon stick (or 1 tbsp cinnamon powder)
3 tbsp canola oil
3 tbsp honey
A few sesame seeds (for the dressing)
Peel and cut the pumpkin in small dices. Pour it in a saucepan. Add 1 tbsp oil, the cinnamon stick and a little water. Cover and cook over low heat for 20 minutes. Remove the lid, mash into the saucepan, then add 2 tbsp oil and honey. Cook for 10 minutes longer. Serve warm or cold, sprinkled with sesame seeds.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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