Moroccan Butternut Pumpkin Salad w Carrot Dip

I love autumn’s golden leaves spiralling gently downwards covering the ground. Golden pumpkins (squash) join nature in a celebration of warm-toned autumn colours and provide specific essential nutrition we need in the cooler season.

I’ve paired butternut pumpkin (squash) with couscous and continued the Moroccan theme by adding currants and pomegranate arils. There’s a warm carrot dip recipe with an orange dressing to eat with the Moroccan feast.

Health benefits:

·       Butternut pumpkin is a great source of fibre and potassium, providing more potassium than bananas.

·       It’s nutrients aid digestion, blood pressure and gives healthy skin and hair.

MOROCCAN BUTTERNUT SALAD

PB, V

½ (1 kg) butternut pumpkin

½ cup (90 g) couscous

2/3 cup (165 ml.) hot vegetable stock

400 g tin chickpeas, drained

¼ cup (40 g) currants

¼ cup (40 g) almonds

handful of mint

1 pomegranate arils

Preheat the oven to 200’C. Cut the butternut pumpkin into slices and with the seeds add to a lined baking tray, drizzle with extra virgin olive oil, and bake for about 30 minutes until tender. Make the couscous in a bowl with hot vegetable stock, cover with a lid and set aside to steam for 5 minutes, then fluff with a fork. Layer the couscous, chickpeas, currants, almonds, chopped mint and pomegranate arils on the platter and top with roasted butternut slices. Drizzle with extra virgin olive oil. Serve with the carrot dip.

CARROT DIP

500g carrots, chpd

pinch of cumin

1 garlic clove

pinch of sea salt

Add carrots to a lined baking tray, dust with cumin and roast for 30 minutes. Remove from the heat and allow to cool. Place ingredients in a blender and blitz for a few minutes until smooth and creamy.