Several spiced or sweetened vegetable salads—like this one—are served at the beginning of a Moroccan meal.Plus: More Vegetable Recipes and Tips

February 2003

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Recipe Summary test

active:
20 mins
total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the squash, cinnamon, water, sugar and oil. Season with salt and bring to a boil. Cook over moderate heat, stirring once or twice, until the squash is tender and the liquid nearly absorbed, 20 minutes. Transfer to a bowl and let cool slightly.

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  • In a small skillet, toast the sesame seeds over moderate heat, stirring, until golden, about 3 minutes. Sprinkle the sesame seeds over the squash and serve warm or at room temperature.

Make Ahead

The cooked squash can be refrigerated for up to 2 days. Return to room temperature and sprinkle with sesame seeds before serving.

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