Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe.

Ingredients Nutrition

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.
Most Helpful

3 5

I used butternut squash in lieu of pumpkin. Unlike evewitch, I enjoyed the combination of seasonings, just found that it was initially under seasoned for my tastes. I ended up adding addtional smoked paprika (in addition to the regular initally used) and some extra cinnamon. I also found the suggestion to roast the squash before scraping problematic as the softness of the cooked squash made it had to remove the seeds difficult. Next time I will scape first. All that said, I did enjoy the final product and will certainly make this again. Its a great way to use leftover squash. Thinking a touch of cumin might also be nice. Thanks Mirj as I certainly enjoyed the experimentation.

We tried this. I don't feel right giving stars, because it just wasn't to our taste - the seasoning combination was just too different. I did find it too tart, even though I only used 2 T lemon juice (I ran out). Also, I used canned pumpkin.