Baked pumpkin jam with cinnamon and ginger

Time 1 hour 15 minutes
Yields Serves 6 to 8
Baked pumpkin jam with cinnamon and ginger

Heat the oven to 325 degrees.


In a medium, heavy-bottom fry pan heated over medium heat, add the olive oil and onion. Gently cook until the onion caramelizes, about 20 minutes, stirring frequently. Stir in the sugar and continue to cook until the sugar dissolves. Stir in the cinnamon, ginger and thyme sprigs. Finally, stir in the chopped pumpkin.


Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs.


While the pumpkin is baking, prepare the couscous according to the manufacturer’s instructions.


To serve, mound the couscous in the center of a large platter and garnish with the pumpkin.

Adapted from “The Book of New Israeli Food” by Janna Gur. This sweet side dish, part of Moroccan Jewish cuisine, is served with couscous at Rosh Hashana dinner.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.