Moroccan Roast Pumpkin

Meanwhile place remaining oil in a large saucepan and sauté the onion over low heat until translucent.

Moroccan roast pumpkin. Toss it altogether so the pumpkin is evenly coated. Once cooked remove from oven. Whilst pumpkin is cooking fill a small saucepan with water and bring to the boil. Ingredients 1 butternut pumpkin just under 1kg 3 tbsp olive oil 2 tsp sesame oil 2 3 tsp ras el hanout depends on how much spice you like sea salt cracked black pepper.

4 750g diced pumpkin 1 teaspoon olive oil 1 teaspoon cumin seeds 1 teaspoon ground coriander 1 teaspoon ground cinnamon 1 2 teaspoon ground ginger salt and pepper to taste 1 cup fresh peas beans or broad beans. Toss pumpkin with half of the oil and place in a roasting dish roast in oven until browned and cooked through. Heat oven to 225 c. Ingredients 1 2 cup 75g raisins or sultanas verjuice or lemon juice for soaking 350g pumpkin peeled chopped 1 stalk rosemary 1 3 cup 80ml extra virgin olive oil 2 tsp salt optional 2 tbs verjuice 2 cups 500ml chicken stock 2 cups 400g couscous 1 cup chopped parsley 1 2 cup 40g flaked.