Serves 4

A favorite with the Marrakech Riad guests, the moroccan pumpkin salad is easy to make all year round.


250 grams of pumpkin
4 teaspoons vanilla sugar (or substitute a few drops of vanilla extract) 1 tablespoon of sugar
1 teaspoon cinnamon
A few drops of orange flower water
A handful of golden raisins


Remove the skin and seeds from the pumpkin (or squash), cut in half and then into thirds, and boil in enough water to cover until tender.


Plop into a pan with the other ingredients and cook altogether, mashing with a fork, for 5 minutes.

Serve warm topped with a sprinkling of cinnamon.


  • Substitute parsnips or carrots for pumpkin and add a dash of cream while cooking.

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