Roasted butternut squash tagine
Dean Edwards' mid-week meat-free dish is easy to put together, inexpensive and it will bring some Moroccan sunshine to a cold February day.
Ingredients
Serves: 4
Ingredients
1 large butternut squash peeled and dicedOil for drizzling1 large onion finely chopped4 cloves garlic crushed1 tbs fresh ginger finely chopped1 tsp smoked paprika1 tsp ground cinnamon1 tsp ground coriander1 x 500g carton tomato passata200ml vegetable stock2 tbs tomato puree100g dried apricots chopped1 400g tin chickpeas drained1 tbs honey to tasteSalt and pepper to season
Herby cous cous
250g cous cous500ml vegetable stockSmall bunch flat leaf parsley choppedSmall bunch fresh coriander choppedJuice 1 lemon30ml extra virgin olive oil50g toasted flaked almonds
Method
Place the squash in a bowl then drizzle with some oil then season with salt and pepper, scatter onto a baking tray then roast in a pre heated oven set at 180c / gas mark 4 for 30 minutes
Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened, add the paprika, cinnamon and coriander and cook for a further 1-2 minutes
Pour in the passata, stock, add in the tomato puree, apricots, squash and chickpeas, stir to combine then simmer for 30 minutes. Add the honey to taste then season with salt and pepper.
Place the cous cous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 minutes, fork through to separate the grains then chopped parsley and coriander, lemon juice, olive oil and salt and pepper and mix
Finally scatter over the almonds
Before serving sprinkle over some herbs and serve with the herby cous cous