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Mains, Vegetarian

Baked pumpkin jam with cinnamon and ginger

MAYBE THE evolution of the Israeli food scene over the last 25 years isn't the first thing that crosses your mind when you think about contemporary Israel. Maybe you're not even sure what Israeli cuisine is. But if it piques ... Read more

Total time: 1 hour, 15 minutes | Serves 6 to 8
  • 2 tablespoons olive oil
  • 1 large onion, trimmed and sliced into 1/4 -inch half rings
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh chopped ginger
  • 3 thyme sprigs
  • 3 1/2 cups chopped fresh pumpkin, from 1 small (about 1 pound) peeled and cleaned pumpkin
  • 2 8-ounce boxes couscous

Step 1Heat the oven to 325 degrees.

Step 2In a medium, heavy-bottom fry pan heated over medium heat, add the olive oil and onion. Gently cook until the onion caramelizes, about 20 minutes, stirring frequently. Stir in the sugar and continue to cook until the sugar dissolves. Stir in the cinnamon, ginger and thyme sprigs. Finally, stir in the chopped pumpkin.

Step 3Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs.

Step 4While the pumpkin is baking, prepare the couscous according to the manufacturer's instructions.

Step 5To serve, mound the couscous in the center of a large platter and garnish with the pumpkin.

Note: Adapted from "The Book of New Israeli Food" by Janna Gur. This sweet side dish, part of Moroccan Jewish cuisine, is served with couscous at Rosh Hashana dinner.
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