Name: Pumpkin with Prunes (Komida de Balkabak kon Prunas)
Yield: Serves 6 to 8
Ingredients: ½ teaspoon ground cinnamon (optional); 2 tablespoons confectioners’ sugar; grated zest and juice of 1 lemon; 3 tablespoons olive oil; ½ teaspoons salt; 1 pumpkin or butternut squash, about 2 pounds, halved, seeded, peeled, and cut into 1½-lnch cubes; ½ cups pitted prunes, plumped in 2 cups hot water for 1 hour

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Including dried fruits in savory dishes is typical of Arab-Moorish cuisine. This heritage is present in Méri Badi’s Sephardic recipe for sweet pumpkin (bal is “honey” and kabak is “pumpkin”) and prunes. This dish resembles hlou, the Moroccan-Jewish compote of pumpkin and apricots, and would be an ideal accompaniment to roast chicken or grilled lamb. Originally cooking time for the pumpkin and prunes was one hour. I ended up with homely mush. Therefore,

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Ingredients

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