Recipe by Mirj
This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe.
Top Review by justcallmetoni
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.
- 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 See How It's Made
- Cut the the pumpkin (or winter squash) in half.
- Place cut side down on a foil-lined baking sheet.
- Bake at 350°F for 1 hour or until tender.
- Separate pulp from skin and seeds.
- Mash pulp to make purée.
- Mix pumpkin purée with remaining ingredients, blending well.
- Serve chilled with cous cous.