Wednesday, March 3, 2010

Recipe - Moroccan Dinner Party: Butternut pumpkin with honey and raisins

This recipe also comes courtesy of and is the copyright of Readers Digest.


1 butternut pumpkin, peeled, seeded and cut into cubes
2 onions, chopped
2 garlic cloves, crushed
100 ml vegetable stock, hot
2 teaspoons Moroccan seasoning or Middle Eastern spice blend (such as harissa)
⅓ cup raisins (although as an American recipe I think they mean sultanas.  I used sultanas mainly because I couldn't find raisins)
2 teaspoons honey
salt and freshly ground black pepper
a few fresh chives to garnish


Put the pumpkin, onions and garlic in a saucepan, pour over the stock, then cover and cook gently for 15 minutes.

Sprinkle the vegetables with the seasoning or spice blend and add the raisins and honey.

Season with salt and pepper, stir well, then cover and cook gently for a further 10–15 minutes until the pumpkin is tender and the stock has evaporated.

Scoop the pumpkin mixture into a serving dish and garnish with fresh chives.  You will find that the pumpkin will be very soft and squashy.  I quite liked it like that, but if you like your pumpkin firmer, reduce the overall cooking time by at least 10 minutes, and test as you go.

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