Butternut Squash and Spinach Tagine
From ‘Honestly Healthy Cleanse’ by Natasha Corrett
Servings Prep Time
6 20minutes
Cook Time
40minutes
Servings Prep Time
6 20minutes
Cook Time
40minutes
Ingredients
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.]