Spiced Pumpkin (Qara')

Spiced Pumpkin (Qara')

Tender pumpkin simmered with warm spices and sweetened with sugar and dates.

Total 45 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This Middle Eastern-style spiced pumpkin simmers in a cinnamon and cardamom scented syrup until tender and glossy. Sweetened with sugar and a touch of date syrup, it works as a side dish, light dessert, or afternoon treat with tea.

Ingredients

  • 2 pounds pumpkin, peeled, seeded, and cut into 1 1/2-inch chunks
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons date syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons chopped walnuts, for garnish

Method

  1. Peel, seed, and cut the pumpkin into 1 1/2-inch chunks.

  2. In a 9-inch skillet, combine the sugar, water, date syrup, butter, cinnamon, cardamom, ginger, nutmeg, and salt over medium heat, stirring until the butter melts and sugar dissolves.

  3. Add the pumpkin chunks to the skillet and toss gently to coat in the spiced syrup.

  4. Cover and reduce heat to low; simmer, stirring occasionally, until the pumpkin is fork-tender and glossy, about 25 minutes.

  5. Uncover and increase heat slightly, cooking 3 to 5 minutes to thicken the syrup if it is too thin, spooning it over the pumpkin as it reduces.

  6. Transfer the pumpkin to a serving dish, spoon the remaining syrup over the top, and sprinkle with chopped walnuts before serving.

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    Spiced Pumpkin (Qara')

    This Middle Eastern-style spiced pumpkin simmers in a cinnamon and cardamom scented syrup until tender and glossy. Sweetened with sugar and a touch of date syrup, it works as a side dish, light dessert, or afternoon treat with tea.

    45 min 4 servings 210 cal

    Ingredients

    • 2 pounds pumpkin, peeled, seeded, and cut into 1 1/2-inch chunks
    • 1/2 cup granulated sugar
    • 1/4 cup water
    • 2 tablespoons date syrup
    • 2 tablespoons unsalted butter
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons chopped walnuts, for garnish

    Method

    1. 1

      Peel, seed, and cut the pumpkin into 1 1/2-inch chunks.

    2. 2

      In a 9-inch skillet, combine the sugar, water, date syrup, butter, cinnamon, cardamom, ginger, nutmeg, and salt over medium heat, stirring until the butter melts and sugar dissolves.

    3. 3

      Add the pumpkin chunks to the skillet and toss gently to coat in the spiced syrup.

    4. 4

      Cover and reduce heat to low; simmer, stirring occasionally, until the pumpkin is fork-tender and glossy, about 25 minutes.

    5. 5

      Uncover and increase heat slightly, cooking 3 to 5 minutes to thicken the syrup if it is too thin, spooning it over the pumpkin as it reduces.

    6. 6

      Transfer the pumpkin to a serving dish, spoon the remaining syrup over the top, and sprinkle with chopped walnuts before serving.