I received these Moroccan squash/pumpkin seeds last spring from a follower/friend in Morocco. I am amazed at how large and delicious this Moroccan pumpkin is! For this recipe you could use butternut squash, or any kind of orange squash.
After peeling and cutting the squash into cubes, coat them with olive oil, maple syrup, salt, and pepper and roast in the oven at 425° F for 20 minutes, stir and flip the squash and bake an additional 20 minutes, adding craisins towards the last 5 minutes of baking. Let cool before mixing into salad greens. Then add walnuts and feta. Then lastly add the following dressing…..
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I received these Moroccan squash/pumpkin seeds last spring from a follower/friend in Morocco. I am amazed at how large and delicious this Moroccan pumpkin is! For this recipe you could use butternut squash, or any kind of orange squash.
After peeling and cutting the squash into cubes, coat them with olive oil, maple syrup, salt, and pepper and roast in the oven at 425° F for 20 minutes, stir and flip the squash and bake an additional 20 minutes, adding craisins towards the last 5 minutes of baking. Let cool before mixing into salad greens. Then add walnuts and feta. Then lastly add the following dressing…..
Maple Vinaigrette Dressing:
½ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon mustard
3 cloves garlic
½-1 teaspoon salt
Pepper
GÜNAYDIN