I survived week one of Vegan MoFo 2014!!
Today’s recipe is adapted from Joan Nathan’s The Foods of Israel Today. I like that cookbook. There isn’t much in it’s that’s vegan but it’s got some great Jewish food history and reads like a novel on the culinary trends of the Holy Land.
Joan’s recipe was for mashed winter squash. I decided to instead go with cubed, roasted pumpkin. My husband declared it one of the best salads he’s ever eaten.
Here in Israel it’s common to buy a slab of pumpkin that’s been whacked off of an enormous white-fleshed pumpkin. And I mean, ENORMOUS! If you live in a country where pumpkin comes in a can or as a Halloween decoration, I’d suggest using butternut squash instead.
- 500g pumpkin or butternut squash
- 1/2 tsp sweet paprika
- 2 cloves garlic, pressed
- 1/2 tsp cinnamon
- 1 tsp sugar, maple, agave, silan whatever you prefer
- 1 tsp salt
- 1 Tbsp olive oil
- juice of 1 lemon
- Preheat the oven to 200C.
- Peel and cube the pumpkin into bite-sized squares.
- Toss in the oil and spread in a single layer on a baking sheet.
- Roast for 30-40 minutes or until lightly browned and soft enough to eat.
- Remove from oven and toss with remaining ingredients.
- Sprinkle with additional sweet paprika if desired.
- Serve hot, room temperature, or cold.