Moroccan Imperial & Coastal
Pumpkin Salad (Tirshi)
Pumpkin puree come together in this Moroccan salad, fragrant with paprika and cinnamon and baked in the oven. It comes to the table with cous cous.
1 hr 20 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Cut the the pumpkin (or winter squash) in half. Place cut side down on a foil-lined baking sheet.
- 2
Bake at 350°F for 1 hour or until tender. Separate pulp from skin and seeds. Mash pulp to make purée.
- 3
Mix pumpkin purée with remaining ingredients, blending well. Refrigerate. Serve chilled with cous cous.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
