Spiced Pumpkin Wedges and Sautéed Spinach with Apple, Pine Nuts and Cream

Name: Spiced Pumpkin Wedges and Sautéed Spinach with Apple, Pine Nuts and Cream
Yield: Serves 4-6
Cuisine: Moroccan
Ingredients: 10 ml/2 tsp clear honey; 450 g/1 lb spinach, steamed and roughly chopped; 2 garlic cloves, crushed; 5-10 ml/1-2 tsp ground roasted cumin; 1-2 dried red chillies, finely sliced; 1 apple, peeled, quartered, cored and sliced; 30-45 ml/2-3 tbsp olive oil; 1 red onion, halved and sliced; salt and ground black pepper; a little fresh coriander (cilantro), roughly chopped; salt and ground black pepper; 60-75 ml/4-5 tbsp double (heavy) cream; a little fresh coriander (cilantro), roughly chopped; 5 ml/1 tsp cumin seeds; 10 ml/2 tsp coriander seeds; 30 ml/2 tbsp olive oil; 2 garlic cloves; 30-45 ml/2-3 tbsp pine nuts; 1 medium pumpkin, halved lengthways, seeded, and cut into 6-8 wedges; 5-10 ml/1-2 tsp cinnamon; 5 ml/1 tsp fennel seeds; coarse salt; 2 dried red chillies, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Warm spices are delicious with tender roasted pumpkin. Serve these sickle moons with any grilled, roasted or barbecued meat or poultry dish. Similarly, this sumptuous, creamy spinach dish, with the fire of chilli and the warmth of roasted onions, is a lovely accompaniment for grills and roasts. It is also wonderful served alone with bread.

Ingredients

Africa
Morocco
Side dish
Vegetarian
Mediterranean
Gluten-free

Ingredients

Method