Moroccan Squash Salad Recipes

MOROCCAN SQUASH SALAD

'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy!

Provided by magpie diner

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

Moroccan Squash Salad image

Steps:

Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy!

Ingredients

3 lbs butternut squash (aka buttercup squash...bright orange inside)
1 cup raisins
1/4 cup fresh lemon juice
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons brown sugar (or use a sugar alternative such as agave)
1 teaspoon sea salt
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne (or to taste)
1/4 cup fresh parsley, finely chopped
1/2 cup slivered almonds, toasted
2 cups cucumbers, diced
3 green onions, sliced
1/4 red onion, minced
1 cup radish, diced

MOROCCAN CHICKEN AND SQUASH

Provided by Food Network Kitchen

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

Moroccan Chicken and Squash image

Steps:

Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.
Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.
Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.

Ingredients

8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)
1 large turnip, peeled and cut into large chunks (about 2 cups)
1 leek (white and light green parts only), chopped
1/2 cup golden raisins
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Grated zest and juice of 1 lemon
Couscous, for serving
Fresh cilantro, for topping

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MOROCCAN ROASTED VEGETABLE SALAD - OCCASIONALLY EGGS

Web Oct 29, 2020 Add the olive oil, cumin, cinnamon, pepper, cayenne pepper, salt, and cardamom to the vegetables, then mix until evenly coated. 2 …
From occasionallyeggs.com
4.6/5 (38)
Total Time 40 mins
Cuisine American
Calories 477 per serving

Cut the squash into approximately equal squares of about 3cm (1 inch). Place into the casserole dish with the apple, onions, and garlic.
Add the olive oil, cumin, cinnamon, pepper, cayenne pepper, salt, and cardamom to the vegetables, then mix until evenly coated.
Place the dish into the oven and roast for 25-30 minutes, or until the butternut squash can be easily pierced with a fork.

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