Moroccan squash puree with pistachio

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Recipe by Damaris Beems Course: Mezze, Side dishCuisine: Moroccan, Arabic
Servings

10

Preparation

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

In November we were in Morocco and had squash puree for lunch. It inspired me to make this dish. In the restaurant I serve it as a starter with some bread, but it can go with anything really. Also delicious with a mezze for example. Or with some fried rice. Or with a salad. Or with some broccoli. Or… well you get an idea right?

Ingredients

  • 1 kilo butternut squash

  • 1 table spoon cumin seeds

  • 1 table spoon ground coriander seeds

  • 25 ml orange blossom water

  • 1 orange

  • 2 table spoon date syrup

  • 100 gram peeled pistachio’s

  • salt and pepper

  • 1 table spoon turmeric

  • 1 table spoon sesame

Cooking time

  • Cut the butternut squash into pieces (without the skin and seeds) and place the pieces on a baking tray. Preheat the oven at 200 degrees. Drizzle the pieces with olive oil. Scatter the cumin seeds and coriander seeds over the pumpkin. Place the tray in the oven and let it bake until the pieces are very soft. That takes about 40 minutes.
  • Meanwhile, scrape the zest from the orange. Place the pistachios, orange zest, date syrup, orange blossom water, pistachios, salt and pepper, and turmeric in a food processor and grind. Not too fine. You may still feel the bite of the nuts.
  • When the pumpkin is cooked, add it to the other in the food processor. Mix it well. Serve with some sesame seeds on top.

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