Pumpkin Salad (Tirshi) Recipe #13488
This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe.
by Mirj
1½ hours | 20 min prep
SERVES 8
- 2 cups pumpkin puree (or other winter squash)
- 1/2 teaspoon paprika
- 2 garlic cloves, crushed
- 1/4 teaspoon ground cinnamon
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- Cut the the pumpkin (or winter squash) in half.
- Place cut side down on a foil-lined baking sheet.
- Bake at 350°F for 1 hour or until tender.
- Separate pulp from skin and seeds.
- Mash pulp to make purée.
- Mix pumpkin purée with remaining ingredients, blending well.
- Refrigerate.
- Serve chilled with cous cous.
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5 stars