Squash & mushroom tagine

Tagines are named after the heavy clay North African pot they are cooked in, most commonly in Morocco, but you don't have to have one to make this delicious squash and mushroom dish

Preparation: 10 min s
Cooking: 25-30 mins
Serves: 4

What you need:

• 2 tbsp olive oil
• 150g white open cup mushrooms, sliced
• 150g large flat mushrooms, sliced
• 2 small red onions, cut into thin wedges
• 350g butternut squash, deseeded and cubed
• 1 red pepper, deseeded and cubed
• 1 clove garlic, chopped
• 2-4 tsp harissa paste
• 400g can chopped tomatoes
• 250ml vegetable stock
• 2tbsp chopped fresh coriander

What to do:

1. Heat half the oil in a large frying pan or wok, add the mushrooms and sauté for 3-4mins until golden. Transfer to a plate and set aside.
2. Add the remaining oil, vegetables and garlic to the pan and sauté for 2-3mins. Add the harissa, tomatoes and stock, then season to taste. Cover the pan, bring to the boil and simmer for 15-20mins or until the squash is tender.
3. Stir in the mushrooms and simmer uncovered for a further 5 mins. Stir in the coriander and serve, then serve spooned over couscous.

Nutritional info:

Butternut squash is a starchy root vegetable bursting with vitamins and minerals. It is an excellent source of the antioxidant beta-carotene, which is needed for good heart health. Along with the mushrooms, it also provides some iron and folate, both needed for healthy blood, as well as potassium. The peppers are a good source of vitamins C and the canned tomatoes provide another antioxidant known as lycopene, which is thought to be important for eye health and may protect against various cancers.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy