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Autumn Squash Tagine

27th September 2017 , by Damian Clisby

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.

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.
Executive Chef, Richmond
“Like any braise or stew they are often better eaten the next day. So, this is a wonderfully simple recipe that can be made in advance.”
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