Pumpkins are an important part of winter diet of the Berbers in the High Atlas mountains, and this sweet-spicy puree is often served with chicken tagine on the first day after the end of Ramadan. For a plain salty version, you can omit the cinnamon and honey and use argan oil instead of olive oil to give the puree a nutty taste.
Ingredients: 1 small pumpkin (about 1.3 kg) peeled, seeded and cut into medium-sized chunks
5 tablespoons extra-virgin olive oil
1/4 teaspoons ground cinnamon
sea salt and finely ground black pepper
2 tablespoons good runny honey
Directions: 1. Fill a saucepan with water, place over a high heat and bring to the boil. Drop in the pumpkin pieces and cook for 5-8 minutes, or until they are soft. Drain the pumpkin in a colander.
2. Pour the oil into the pan and place over a low heat. When the oil is hot return the pumpkin pieces to the pan and stir and mash them until you have a smooth, slightly darker puree.
3. Season with the cinnamon, a little sea salt and a pinch of pepper and stir in the honey. Simmer for a few more minutes, still stirring. Taste and adjust the seasoning if necessary. Serve hot, warm or at room temperature.