Color, spices and fresh ingredients are the hallmark of Moroccan dishes. Bright orange and carrot salad as well as savory butternut squash with caramelized onions, almonds and raisins pair well with any number of grilled meats, fish or such succulent tagine dishes as crispy chicken with preserved lemons and olives. Add soothing cups of mint tea and you just might dream of the casbah.
Butternut Squash with Caramelized Onions
Ingredients
- 2 to 3 pounds butternut squash
- 1/4 cup water
- 3 tablespoons olive oil
- 1/2 cup slivered or chopped almonds
- 2 to 3 pounds sweet onions
- 1/3 cup finely chopped parsley
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- salt & pepper to taste
Preparation
1. Preheat oven to 350ºF.
2. Cut the butternut squash in half, remove and discard the seeds.
3. Place the squash cut side down on a rimmed baking sheet or a roasting pan. Add 1/4 cup water and cover with aluminum foil. Bake for 45 minutes and check to see if fork tender. If not, continue to bake for an additional 15 minutes. Remove from oven.
4. While squash is baking, heat the oil in a large skillet over medium heat. Add the almonds and cook a few minutes until golden. With a slotted spoon, remove to a dish and reserve.
5. Add the onions and cook until translucent. Add sugar, cinnamon, raisins, two tablespoons parsley and salt to taste. Reduce heat and cook for 30 minutes until onions are caramelized.
6. Scoop the squash from the shells and gently fold into the onion mixture alond with the almonds and remaining parsley.
Orange and Carrot Salad
orange flower water is available at most grocery stores
Ingredients
- 2 fresh navel oranges
- 1 pound carrots
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons sugar
- 1 teaspoon orange flower water
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- fresh leaf lettuce leaves
Procedure
1. Peel the orange and separate into sections. Dice the sections.
2. Peel and shred the carrots. Gently combine carrots and oranges.
3. Combine the lemon and orange juices, sugar, orange flower water and salt. Add to the carrot mixture.
4. Line four salad plates with washed and dried leaf lettuce leaves. Top with salad. Sprinkle with cinnamon just before serving.
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