Ingredients
-
2
-
1/2
-
2
-
1/4
-
3
-
1/4
-
1
-
-
-
-
-
-
-
-
Directions
Pumpkin Salad (Tirshi), This is a wonderful salad, good for Thanksgiving but we make it all year round This is a traditional Sepharidic recipe , 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
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Steps
|
1
Done
|
Cut the the Pumpkin (or Winter Squash) in Half. |
|
2
Done
|
Place Cut Side Down on a Foil-Lined Baking Sheet. |
|
3
Done
|
Bake at 350f For 1 Hour or Until Tender. |
|
4
Done
|
Separate Pulp from Skin and Seeds. |
|
5
Done
|
Mash Pulp to Make Pure. |
|
6
Done
|
Mix Pumpkin Pure With Remaining Ingredients, Blending Well. |
|
7
Done
|
Refrigerate. |
|
8
Done
|
Serve Chilled With Cous Cous. |
