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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe. Ingredients:
2 cups pumpkin puree (or other winter squash) |
1/2 teaspoon paprika |
2 garlic cloves, crushed |
1/4 teaspoon ground cinnamon |
3 tablespoons lemon juice |
1/4 teaspoon salt |
1 tablespoon vegetable oil |
Directions:
1. Cut the the pumpkin (or winter squash) in half.
2. Place cut side down on a foil-lined baking sheet.
3. Bake at 350°F for 1 hour or until tender.
4. Separate pulp from skin and seeds.
5. Mash pulp to make purée.
6. Mix pumpkin purée with remaining ingredients, blending well.
7. Refrigerate.
8. Serve chilled with cous cous.
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