Gar’a Hamra

Pumpkin Purée

A berber speciality of the Middle Atlas, this is made on the first day after Ramadan. The pumpkin is usually boiled, then fried, but as some pumpkins can become mushy very quickly, use the following method to prevent this.

SERVES 4–6

750 g (1 lb 10 oz) firm pumpkin (winter squash) or butternut pumpkin (squash)

2 tablespoons oil

¾ teaspoon ras el hanout

½ teaspoon lemon zest, finely chopped

1 tablespoon lemon juice

1–2 tablespoons honey

2 teaspoons toasted sesame seeds

Preheat the oven to 200°C (400°F/Gas 6). Peel the pumpkin and discard the seeds, then cut into 2 cm (¾ in) cubes. Put the pumpkin in a roasting tin with the oil and toss to coat.

Combine the lemon zest and lemon juice and pour over the pumpkin. Sprinkle with the ras el hanout, then season and drizzle with the honey. Roast for 35 minutes, tossing occasionally with a spatula. Mash to a purée in the dish. Sprinkle with the sesame seeds and serve warm.