Roasted Butternut Squash Tagine

Make this Vegan by replacing the honey for maple syrup and opting for a plant based yoghurt. Serve with some fluffy cous cons.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1: Place the squash in a bowl then drizzle with some oil then season with salt and pepper, scatter onto a baking tray then roast in a pre-heated oven set at 180c / gas mark 4 for 30 minutes.

Step 2

2: Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened, add the spices and cook for a further 1-2 minutes. Stir through the tomato puree and harissa then cook for a minute. Pour in the tomatoes and stock, add in the squash then stir to combine and simmer for 20 minutes. Add honey to taste then check for seasoning.

Step 3

3: Serve with the herby couscous, a dollop of harissa spiked yoghurt and some fresh parsley.