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!!
Butternut Squash and Spinach Tagine
From 'Honestly Healthy Cleanse' by Natasha Corrett
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.]