I’m always a sucker for fruit in a savoury dish and you really don’t miss the meat in this delicious squash tagine – its delectable!!
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 tbsp sunflower oil
- 1 large red onion finely chopped
- 4 cardamom pods
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp chopped red chilli
- 1 tsp chopped root ginger
- 1 raw honey or agave syrup
- 700 g butternut squash cut into 2 cm cubes
- 1 tsp bouillon powder
- 400 ml boiling water
- 150 g unsulphured dried apricots chopped
- finely grated zest of 1/2 lemon
- 140 g almonds optional
- 200 g spinach
- 4 tbsp roughly chopped coriander leaves
Ingredients
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Instructions
- Sauté the onion in the oil in a frying pan for 2 minutes, until starting to soften.
- Add the spices, chilli, ginger and honey, stir well and continue to cook for a further 5 minutes.
- Add the butternut squash and continue to saute for a further 5 minutes, adding a tbsp of water if the pan gets too hot.
- Mix the bouillon powder into the boiling water to make a stock and set aside.
- Preheat the oven to 170oC.
- Add the apricots, lemon zest and stock to the squash mix and simmer on a medium heat until it is soft, but not mashable.
- If using the almonds, toast them on a baking sheet in the oven for around 5 minutes, then remove, chop finely and set aside.
- Minutes before serving, stir through the spinach until it has wilted.
- Finely stir through the chopped coriander and sprinkle over the almonds.
- [This dish goes great with a millet cous cous or quinoa tabuleh.]
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