
I’m a lover of autumn, golden leaves wafting gently to cover the ground like snowy petals. It’s delightful that golden coloured pumpkins (squash) are in season during the cooler months, joining nature in a celebration of warm-toned autumn colours. I’ve paired butternut pumpkin (squash) with couscous, hence the Moroccan vibes, and continued that theme with the addition of currants and pomegranates. And just because I often find that near the end of a week there’s usually carrots left over, I thought to make a warm carrot dip, which I’ve paired with an orange dressing, one of my faves; a Moroccan feast for chilly nights.


Health benefits:
· Butternut pumpkin (squash) is harvested in autumn (fall) but keeps well for several months.
· 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.
· One cup or 200 grams of butternut pumpkin contains 82 calories.

MOROCCAN BUTTERNUT SALAD
V
Makes 4 side salads
½ butternut pumpkin
½ cup couscous
2/3 cup hot vegetable stock
400 gram/15 oz. tin chickpeas, drained
1 white onion, finely sliced
1 garlic glove, minced
1/3 cup currants
¼ cup activated almonds, peeled and chopped
½ cup mint, chopped
½ pomegranate, seeds
Preheat the oven to 200’C. Slice the butternut pumpkin into 2 cm half-moons, lay on a tray lined in baking paper and bake for 40 minutes until tender. In a small bowl, add couscous, pour in vegetable stock, cover with a lid, set aside to steam for 5 minutes. Pour chickpeas into a bowl, add onions, garlic, currants, almonds, mint, pomegranate seeds and steamed couscous. When butternut pumpkin is tender, remove from the oven, use a spatula to move to a cutting board, slice into small cubes, add to the salad when warm. Gently toss salad, serve on a platter with the carrot dip and orange dressing. Enjoy!
CARROT DIP
1 kg carrots, coarsely chopped
¼ cup olive oil
3 garlic cloves
2 teaspoons cumin
pinch of Himalayan salt
Cook carrots in a little water until soft. Remove from the heat and set aside to cool. Place all the ingredients in a blender and blend until smooth and creamy. Pour into a serving bowl. May be kept in the fridge up to a week.
ORANGE DRESSING
¼ cup extra virgin olive oil
zest and juice of a lemon
juice of an orange
1½ tablespoon maple syrup
1 teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon all spice
¼ teaspoon ground coriander
1/8 teaspoon cayenne pepper
pinch of Himalayan salt
Place all ingredients in a blender and blend until smooth. Pour into a serving jar.