It was a bumper crop of pumpkins and squash that year. Must have been around 2010.
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6 cups Pumpkin, ½ inch cubes - 1.5 liters
½ cup Raisins - 125 ml
¼ cup Lemon juice, fresh (if bottle use less) - 60 ml
2 tbsp Olive oil, extra virgin, cold pressed - 30 ml
2 Garlic, cloves, minced
2 tsp Honey - 10 ml
1 tsp Cumin, ground - 5 ml
½ tsp Cinnamon, ground - 2.5 ml
¼ Cayenne, ground - 1.25 ml
¼ tsp Salt, sea - 1.25 ml
¼ cup Onion, green, finely sliced - 60 ml
¼ cup Parsley, fresh, minced - 60 ml
¼ cup Almonds, sliced, toasted - 60 ml
1. Cut a slice off the side of the pumpkin then rest on this side to create a stable, flat surface. Split in half and scoop out seeds. Set seeds aside. Slice into smaller strips, peel and chop into 1/2 inch cubes.
2. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Take a piece out and test for doneness. You can cook it mushy or firm according to your preference. Drain and add to serving bowl.
3. Add fresh squeezed lemon juice, olive oil, minced garlic, honey, cumin, cinnamon and cayenne to bowl and toss to combine.
4. Add finely chopped onion (optional), parsley and almonds and toss again. Serve at room temperature.
Note: I like to use little sugar or "pie" pumpkins for this recipe but any dense yellow/orange winter squash like butternut will work well. Above I used a large yellow orange pumpkin. Cashews or pine nuts also go well in this recipe. For extra flavour, toast the nuts in a dry skillet before adding to salad. Don't forget to toast your seeds in the oven for a tasty snack.
Nutrition Facts (per 1/2 cup - 125 ml serving): 140 calories, 5 g fat, .5 g saturated fat, 0 mg cholesterol, 80 mg sodium, 23 g carbohydrate, 3 g fibre, 10 g sugar, 2 g protein. % Daily Values: 8% calcium and iron, 170% vitamin and 50% vitamin C.
Yours in good taste,
© Nancy Guppy, RD, MHSc