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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside. | 2. Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne. | 3. Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	3	lbs		612.3504	159.075	13.6078	1.3608
raisin	1	cup		498.3	131.208	5.5935	0.759
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
sea salt	1	teaspoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	3/4	teaspoon	ground	-	-	-	-
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
almond	1/2	cup	slivered toasted	963.56	0.0	0.0	109.0
cucumber	2	cups	diced	31.92	5.7456	1.5694	0.4256
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
red onion	1/4		minced	16.0	3.736	0.44	0.04
radish	1	cup	diced	18.56	3.944	0.7888	0.11599999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.