Butternut Squash Tagine with Chilli Couscous
|Population group||Portion size|
|Primary, 7-10 years||264 g|
|Secondary, 11-18 years||353 g|
A Moroccan-inspired tagine, which can be tweaked to include any other variety of squash available or carrots, turnips or courgettes.
|Gastronorm||1 x quarter 1/1||1 x half 1/1||1 x 1/1||2 x 1/1|
|squash, butternut, raw||1000 g||2000 g||4000 g||8000 g|
|olive oil||26 ml||52 ml||104 ml||208 ml|
|onions, finely chopped||100 g||200 g||400 g||800 g|
|garlic, finely chopped||12 g||24 g||48 g||96 g|
|ground ginger||10 g||20 g||40 g||80 g|
|paprika powder||5 g||10 g||20 g||40 g|
|tomatoes, canned, whole contents||800 g||1600 g||3200 g||6400 g|
|red chillies, raw, split lengthways||20 g||40 g||80 g||160 g|
|coriander leaves, finely chopped||40 g||80 g||160 g||320 g|
|couscous||300 g||600 g||1200 g||2400 g|
|green chillies, raw chopped||10 g||20 g||40 g||80 g|
Method for the Butternut Squash Tagine
1. Peel the butternut squash with a potato peeler. Cut in half widthways, then again lengthways, scoop out the seeds with a spoon, then cut into approximately 2 cm chunks. Reserve the peel and trim for stock.
2. Heat the olive oil in a pan, sauté the onions until softened, add the garlic and all the dry spices and cook ‘out’ for 2 minutes, until fragrant.
3. Add the tomatoes, red chillies and water and bring to the boil.
4. Add the butternut squash, season with black pepper and simmer for 30 minutes until the mixture has thickened and the squash is tender, adding more water if necessary.
5. Stir in the coriander and adjust the seasoning. Serve with Chilli Couscous (see below). And beware of the chillies!
Method for the Chilli Couscous
1. Place the couscous in a large bowl and sprinkle over the green chillies.
2. Pour the boiling water over the top and immediately cover with cling film. Leave for 2-3 minutes; remove film and fluff with a fork to loosen the couscous.
3. Stir in the coriander and serve.
High in iron
This dish is chef and author Maria Elia’s version of the amazing tagines she has had in Morocco. You can, of course, use any other variety of squash available or substitute carrots, turnips or courgettes. (The cooking time will vary slightly for each.)
Recipe by Maria Elia
Taken and adapted from The Modern Vegetarian by Maria Elia, published by Kyle Books. Photo by Jonathan Gregson.