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Autumn Squash Tagine

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A hearty dish, perfect as the weather changes

Duration:
45 minutes
Serves:
4
Ingredients
1kg
Squash, peeled and cut into wedges, approximately 4cm in size
50ml
Olive oil
6
Shallots, peeled and quartered
1tsp
Ground cumin
1cm
Piece of ginger, finely chopped
Half a tsp
Sweet paprika
1
Stick of cinnamon
6
Cloves of garlic
1
Preserved lemon
2L
Vegetable stock
100g
Toasted cobnuts, if not available use hazelnuts or almonds
20
Damsons, if not available use plums or dried apricots
5
Sprigs of corriander
Preparation
1
Cut the squash into wedges and marinade, using half the amount of cumin, turmeric, saffron and paprika. Leave to marinade for an hour.
2
In a heavy based pan gently cook the shallots, garlic, ginger and remaining spices with the olive oil until soft. This will take about 10 minutes, then add the preserved lemon.
3
Now add the stock and gently bring to the boil then gently simmer for 5 minutes.
4
Add in your marinated squash and cook until the pieces are tender.
5
To finish the tagine simply add in the damsons and nuts, top with the coriander sprigs.