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Butternut Squash Tagine
Butternut Squash Tagine

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The ingredients needed to make Butternut Squash Tagine:
  1. Use 1 tbsp. olive oil or fry light spray
  2. Provide 1 medium sized butternut squash, chopped into small 1cm cubes
  3. Prepare 4 Cloves garlic, bashed and roughly chopped up
  4. Provide 1 Red onion finely sliced
  5. You need 1/2 tsp cayenne pepper
  6. Use 1 tsp ground ginger
  7. Use 1 cinnamon stick
  8. Use 1 tsp ground coriander
  9. Take 1 tsp ground cumin
  10. Take 1 carton passata 500grams
  11. Provide 3 preserved lemons, pips taken out and roughly chopped up
  12. Provide 200 grams halloumi cut into cubes
  13. Prepare 150 ml stock (vegetable or chicken)
  14. You need 1 tbsp. clear runny honey
  15. Take 12 olives
  16. Get to taste Salt and Pepper
  17. Use Fresh coriander as a garnish
  18. Take Yogurt – optional
Steps to make Butternut Squash Tagine:
  1. On the hob! - Slice in half and remove the seeds from the butternut squash, peel, and chop it. USE a STRONG sharp knife.
  3. Chop up the onion and garlic.
  4. Prepare the spices and lemon.
  5. With a saucepan or tagine heat it up on the hob to a medium heat. Drizzle or spray the oil and add then throw in the onion and garlic, let it slowly soften for 4 – 5 minutes stirring regularly.
  6. Next add the spices for a minute or two to heat through, then the lemon. Add the butternut squash stirring well to coat all the cubes with the spices. Splash in the tomato passata, stir….. and the honey and salt and pepper.
  8. Pour in the stock cube, now let the sauce do its things, bring it down to a gentle simmer. Stir occasionally to make sure its not burning on the bottom.
  9. Check the butternut squash with a fork or knife after 20 minutes to see if its soft all the way through but not mushy. It may need another 10 minutes or so. At the end stir in the halloumi and olives to heat through.
  10. Serve with couscous, and flat breads! delicious!

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