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Roasted Pumpkin with Dried Fruit

There is always a vegetarian at the extended family table, and usually he or she must make do with garnishes and salads while everybody else oohs and aahhs over their brisket. This delectable dish will tempt even avid carnivores to go vegan. It’s from "The Vegetarian Kitchen", a new book by Orly Pely Bronstein and Nir Dudek, published (in Hebrew) by Al Hashulchan Publishing House. 

Ingredients (serves 4)
  • 1 1/2 lbs pumpkin (or butternut squash) cut into 4 cm (2'') cubes
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 tablespoon Ras-el Hanoot spice mix
  • 1/2 cup assorted nuts and dried fruit
  • 1/4 cup pomegranate syrup (pomegranate molasses)
  1. Preheat oven to 200ºC (400ºF)
  2. Arrange pumpkin in a baking pan, lined with baking paper. Season with salt, pepper and Ras el Hanout and drizzle with olive oil. Roast for 15 minutes until tender.
  3. Meanwhile, gently bring the dried fruit, nuts and pomegranate syrup to a simmer. Pour over the pumpkin, toss and roast for 5 more minutes.
  4. Serve over couscous.


Wine recommendation:

Yarden Merlot 2004, Golan Heights Winery:

This is a full bodied example of Merlot. Yarden Merlot 2004 is complex and full of flavor and matches foods that bring out the bit of spice and fresh herb character in the wine. This specific dish has a spicy character that will suit this wine perfectly. 

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Photo: Dan Lev (from "The Vegetarian Kitchen")



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