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Moroccan Pumpkin & Walnut Stuffing Recipe Video
|Walnuts||2 Cup (32 tbs)|
|Ginger powder||1⁄2 Teaspoon|
|Cinnamon||1⁄2 Teaspoon, powdered|
|Cooking butter||3 Tablespoon|
Calories 596 Calories from Fat 357
% Daily Value*
Total Fat 42 g65%
Saturated Fat 9.1 g45.5%
Trans Fat 0 g
Cholesterol 24.2 mg
Sodium 249.8 mg10.4%
Total Carbohydrates 55 g18.3%
Dietary Fiber 6 g24.2%
Sugars 24.9 g
Protein 12 g24.7%
Vitamin A 675.9% Vitamin C 69.5%
Calcium 15.5% Iron 29.2%
*Based on a 2000 Calorie diet
1 Remove the seeds from the pumpkin.
2 Place the pumpkin on a microwavable plate, cover with a plastic wrap, and microwave for 15 minutes or until it becomes soft.
3 If you dont have a microwave, you can cut the pumpkin into chunks and cook them in boiling water.
4 Remove the skin of the pumpkin, and cut the pumpkin pulp into chunks.
5 In a flat pan, on medium heat, melt the butter.
6 Add in the pumpkin.
7 Cook the pumpkin for 30 minutes, while stirring from time to time and mashing it with a fork until you get a puree.
8 After 30 minutes, add the spices, sugar, and honey to the pumpkin.
9 Let the pumpkin cook for another 20-30 minutes until the mixture becomes dry.
10 Once dry, taste the pumpkin filling and adjust the spices accordingly.
11 Chop the walnuts.
12 Mix the walnuts and the pumpkin puree together.
13 This stuffing can be served as a side dish or be used for stuffing.