Sweet Mama Squash Tagine with Buttered chilli couscous

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We got a sweet mama (winter) squash in the veg box this week. I simply used this butternut squash recipe from The Modern Vegetarian Cook book.

Its a funny vegetable and despite its many different names it can taste a bit bland but this dish gives Sweet Mama a new leash of flavour.

Ingredients – Tagine

  • 1 medium-sized butternut squash
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • pinch of salt
  • pinch of saffron threads
  • 3 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons paprika
  • 2 teaspoons coriander seeds, crushed
  • 2x 14 ½ ox cans tomatoes, crushed by hand
  • 2 red chiles, split lengthwise
  • 1 cinnamon stick
  • 1 tablespoon honey
  • 2 cups water
  • sea salt and black pepper
  • half of small bunch of cilantro, finely chopped
  • ½ cup roasted sliced almonds, to garnish

Directions

  1. Peel the butternut squash with a potato peeler. Cut in half crosswise, then again lengthwise, scoop out the seeds with a spoon, and then cut into approximately ¾-inch chunks.
  2. Heat olive oil in a deep pan, sauté the onion until softened, add the garlic and all the dry spices and cook for 2 minutes, until fragrant. Add the tomatoes, chiles, cinnamon stick, honey and water and bring to the boil.
  3. Add the butternut squash, season with sea salt and black pepper and simmer for 30 minutes until the mixture has thickened and the squash is tender, adding more water if necessary. Stir in the cilantro and adjust the seasoning.
  4. Sprinkle with roasted almonds and serve with Buttered Chili and Apricot Couscous (recipe below).

Ingredients – Cous Cous

  • 2 cups instant couscous
  • 3 ½ tablespoons butter, melted
  • finely grated zest of 1 lemon
  • 1 red chili, seeded and finely chopped (or use dried ones)
  • pinch of salt
  • 1 ½ cups boiling water
  • 4 large apricots, pitted, finely sliced
  • A handful of raisins
  • half a small bunch of cilantro, finely chopped

Directions

  • Place the couscous, butter, lemon zest and chili in a bowl.
  • Add a pinch of salt and pour over boiling water.
  • Cover with a plate and let steam for 2-3 minutes.
  • Remove the plate and fluff with a fork to loosen the couscous grains.
  • Stir in the apricots and the raisins.
  • Put the dish in an oven proof dish and place it in the oven (200C) for 10 min

Serve the cousccous with the tagine and bingo – a heart warming recipe.

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