Pumpkin Cranberry And Red Onion Tagine Recipes

ROASTED PUMPKIN AND RED ONION WITH HONEY DRESSING

Steps:

• Preheat an oven to 400 degrees F.
• Add the onions, pumpkin, red chili flakes, olive oil to a large baking dish, and season with sea salt to taste; toss well to fully coat the ingredients. Roast the vegetables until the pumpkin is soft and golden, about 40 to 45 minutes.
• Pour the honey and red wine vinegar into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
• Transfer the pumpkin and onion to a serving dish and then drizzle with the honey dressing and mint leaves.

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.

PUMPKIN, CRANBERRY AND RED ONION TAGINE

Steps:

• Heat 2 tbs oil in a pan and fry the onions until lightly colored.
• Add the ginger, pumpkin and spices, stir, then add the honey, tomato sauce and cranberries. Bring to the boil.
• Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender.
• After 10 mins, stir in the garbanzo beans. (If the mixture is a little thick, you can loosen it with a little vegetable broth).
• Simmer for a further 10 mins then serve with cous cous if liked.