Pumpkin, onions and raisins simmered with honey and toasted almonds

Pumpkin, onions and raisins simmered with honey and toasted almonds

Potiron, oignons et raisins secs au miel

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

In this dish from the northern Moroccan city of Tetouan, pumpkin is delicately flavoured with cinnamon, ginger and saffron. If pumpkin is unavailable, you can use butternut squash instead. Traditionally, this is served with couscous.

Ingredients

Quantity Ingredient
1 small pumpkin, about 900g
4 tablespoons extra virgin olive oil
900g onions, thinly sliced
50g raisins, soaked in hot water for 30 minutes and drained
1 tablespoon honey or sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
good pinch powdered saffron, dissolved in a little hot water
salt
freshly ground black pepper
50g blanched almonds, lightly toasted in a 180°C oven until golden

Method

  1. Cut the pumpkin in half, peel it and cut into 2cm cubes. Steam for 10–15 minutes or until tender.
  2. Meanwhile, heat the olive oil in a large frying pan and add the onions. Cover and cook over a gentle heat for 30 minutes or until very soft. Add the pumpkin, raisins, honey, cinnamon, ginger and sa€ffron and stir well. Season with salt and pepper, then simmer for 5 minutes to blend the flavours. Serve hot, garnished with toasted almonds.
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