Stir well, bring to the boil and then simmer, stirring occasionally, until the butternut squash is soft but still in chunks. Remove the flesh before using - only the peel is needed. ½ tsp ground ginger. She is really fun, expressive, silly, yotam ottolenghi's stuffed aubergine with lamb & pine nuts, almost yotam ottolenghi’s mejadra (spiced rice & lentils), good food month – yotam ottolenghi brunch, chestnuts and lamb tagine / tagine d'agneau aux châtaignes, Yotam Ottolenghi's Stuffed Aubergine with Lamb & Pine Nuts, Yotam Ottolenghi’s Szechuan pepper lamb with steamed aubergine. I have a visiting house guest for the next two weeks. After 40 years cooking for a family, Glenis recently adopted a flexitarian approach, adding more plant-based meals into the weekly diet. Serve the tagine with easy-to-prepare couscous flavoured with herbs and lemon zest. Liz Westwood from UK on February 11, 2020: My daughter is a vegetarian so I will make a note of this recipe for her next visit. Thanks for posting it. I combined his recipe with the one offered by James Martin. Thanks for sharing. Yotam Ottolenghi and Ramael Scully, head chef at his acclaimed restaurant Nopi, reveal the secret of their tastiest vegetable starters, sides and main courses Published: 5 Sep 2015 1 butternut squash, peeled, seeds removed, and chopped in 1/2-inch cubes, 1 tsp ground coriander (I had only the seeds, so I wrapped some in clingfilm and crushed them with a rolling pin), 1 cinnamon stick (or 1/4 tsp ground cinnamon), 1 tsp ground turmeric (I only had root turmeric, which I finely chopped. it has been ages! When all of the water has been absorbed, fluff the couscous with a fork. Serves four. . . The tagine’s conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. Add salt and pepper to taste, if required. . Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Peggy Woods from Houston, Texas on February 11, 2020: My husband and I both enjoy eating butternut squash, and your recipe sounds delicious. I didn't find that it was necessary because the tagine that it will accompany has very robust flavourings. I chopped the onion super fast in a small bowl attachment to my Kenwood stick blender (a reasonably priced, compact and essential item in my kitchen for a variety of processes). Be sure to choose a waxy variety of potato which will hold its shape, such as Charlotte or Anya. 4 tbsp chopped parsley. The base is wide and shallow, and the tall lid fits snugly inside. It's also lovely cooked with lamb. Add the tomatoes and the stock, followed by the bay leaf, the chopped preserved lemon, the honey and the apricots. Taste and add salt and pepper to taste, if required (I found that none was needed). Do give it a try and thanks for visiting. Butternut squash is a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. Stir well, bring to the boil and then simmer, stirring occasionally, until the butternut squash is … ), 200ml/7fl oz stock (I'm not a vegetarian so I used chicken stock), 2 tbsp cooking oil (olive oil or rapeseed oil are best). I know, I know. Heat the oil in a large pan and fry the onion gently for a couple of minutes to soften it. Add the butternut squash, making sure each piece is coated in the spices. Searching for a recipe for a butternut squash languishing in my larder, I came across several recipes for butternut squash tagine written by celebrity chefs. A tangine is new to me and also the lemons. 1 tsp ground coriander. Less is more when using preserved lemons - they are very salty and the flavor is intense. Peel the butternut squash and scoop out the seeds. 1 large onion, thinly sliced. Good served with fish. Heat the oven to to 220C/425F/gas mark 7. But any vessel that cooks the stew very slowly will be ok - I used the hob. Yotam Ottolenghi is an Israeli who runs seven immensely popular Mediterranean restaurants in London. Small pinch saffron. Place sufficient couscous for four servings in a large bowl. This looks delicious. Glen Rix (author) from UK on July 08, 2020: Butternut squash soup with grated nutmeg stirred in is also a winner as far as I’m concerned. Glen Rix (author) from UK on February 12, 2020: I think my family is now flexitarian. ½ tsp ground turmeric. 3 cardamom pods. Stir well to coat all of the cubes of squash with spices, Butternut squash tagine simmering in the pan, Pre-chopped butternut squash is available from the freezer in many supermarkets. Add the spices and stir until they start to release their fragrance. Potatoes, olives and preserved lemons are slowly cooked down with plenty of spices and topped with crispy chickpeas for a bit of texture. I combined his recipe with the one offered by James Martin. ½ chilli, thinly sliced. 4 tbsp vegetable oil. ¼ tsp ground nutmeg. “Brunch, for me, is an, Just like a burning fireplace, a snowy rooftop, a chilly morning buried underneath the warm sheets, no. I think this is a tasty recipe. Thanks for visiting and commenting. We rarely eat red meat, because of the methane produced by cows, (as well as being bad for the arteries!) Glen Rix (author) from UK on February 18, 2019: A tagine is a North African stew, also made in the MIddle East. If you can't find preserved lemons in the shops they are easy to pickle in salt at home - you just have to wait at least a month before they can be used. Traditional tagine pots are an attractive serving dish and talking point but they are not essential items for the production of a casserole dish suffused with the fruits and spices typical of North African and Middle Eastern cookery. Pamela Oglesby from Sunny Florida on February 18, 2019: I like butternut squash and this sounds like a spicy recipe that is probably delicious.