Warm Pumpkin Salad with Preserved Lemon

Ingredients

• 7 lbs pumpkin or butternut squash
• 3 preserved lemons
• 1/2 C olive oil
• 3 brown onions, grated
• 1/2 tbsp ground ginger
• 1/2 tbsp ground cumin
• 1 tbsp paprika
• 6 tbsp chopped flat-leaf parsley
• 6 tbsp chopped coriander
• 3 tbsp lemon juice

Procedure

1. Peel pumpkin, remove seed, and cut into 2 cm chunks. Set aside.
2. Remove pulp from preserved lemon, rinse, set aside.
3. In a large frying pan, heat olive oil on medium heat and add onion.
4. Cook for 3 minutes. Stir in spices and cook for 30 seconds more.
5. Add pumpkin, parsley, coriander, lemon juice, the preserved lemon, and 1.5 C water.
6. Season to taste.
7. Cover and simmer for 20 minutes until tender, tossing occasionally with a spatula, adding a little more water if necessary.