Butternut Squash and Spinach Tagine

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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Butternut Squash and Spinach Tagine
From 'Honestly Healthy Cleanse' by Natasha Corrett
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Courses Meal
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Courses Meal
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sauté the onion in the oil in a frying pan for 2 minutes, until starting to soften.
  2. Add the spices, chilli, ginger and honey, stir well and continue to cook for a further 5 minutes.
  3. Add the butternut squash and continue to saute for a further 5 minutes, adding a tbsp of water if the pan gets too hot.
  4. Mix the bouillon powder into the boiling water to make a stock and set aside.
  5. Preheat the oven to 170oC.
  6. Add the apricots, lemon zest and stock to the squash mix and simmer on a medium heat until it is soft, but not mashable.
  7. If using the almonds, toast them on a baking sheet in the oven for around 5 minutes, then remove, chop finely and set aside.
  8. Minutes before serving, stir through the spinach until it has wilted.
  9. Finely stir through the chopped coriander and sprinkle over the almonds.
  10. [This dish goes great with a millet cous cous or quinoa tabuleh.]
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