A hearty dish, perfect as the weather changes
Squash, peeled and cut into wedges, approximately 4cm in size
Shallots, peeled and quartered
Piece of ginger, finely chopped
Half a tsp
Stick of cinnamon
Cloves of garlic
Toasted cobnuts, if not available use hazelnuts or almonds
Damsons, if not available use plums or dried apricots
Sprigs of corriander
Cut the squash into wedges and marinade, using half the amount of cumin, turmeric, saffron and paprika. Leave to marinade for an hour.
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.
Now add the stock and gently bring to the boil then gently simmer for 5 minutes.
Add in your marinated squash and cook until the pieces are tender.
To finish the tagine simply add in the damsons and nuts, top with the coriander sprigs.