Caramelized Pumpkin: A Quintessential Moroccan Dish Enjoy this recipe as a starter with crusty bread or atop tagine mderbel. The following recipe is an approximate recipe guide and is to be adjusted based on personal taste for sweetness. 2.25 lbs of pumpkin, peeled and cubed 2/3c vegetable oil 1/2c sugar (adjusted to taste) 2t Moroccan cinnamon - available on bsahashop 1.5t orange blossom water (optional) Salt Fried Blanched Almond or Toasted Sesame Seeds, to garnish Place pumpkin in a steamer basket or in the top of a couscousiere set over boiling salted water. Steam until very tender. Transfer pumpkin to a dry nonstick skillet and cook over medium heat for about 10 minutes, smashing with the back of your spoon, until all water has evaporated and the pumpkin is relatively dry. Add vegetable oil and continue cooking the pumpkin for another 15 minutes in the oil before adding sugar, cinnamon, orange blossom water and a punch of salt. Cook until the pumpkin is caramelized...