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Cooking might be among the oldest skills in the world. That does not suggest that there are any type of restrictions to the expertise readily available for the chef interested in enhancing his/her abilities. Also the finest cooks, even experts, can always find new recipes, techniques and also strategies to boost their kitchen area skills, so lets try this Butternut Squash Tagine recipe, we hope you like it.

Provide olive oil or fry light spray.
Use medium sized butternut squash, chopped into small 1cm cubes.
Prepare garlic, bashed and roughly chopped up.
Use Red onion finely sliced.
You need cayenne pepper.
Prepare ground ginger.
Provide cinnamon stick.
You need ground coriander.
Provide ground cumin.
You need passata 500grams.
You need preserved lemons, pips taken out and roughly chopped up.
Prepare halloumi cut into cubes.
You need to prepare stock (vegetable or chicken).
Provide clear runny honey.
Provide olives.
Use Salt and Pepper.
Prepare Fresh coriander as a garnish.
Provide Yogurt – optional.

On the hob! Slice in half and remove the seeds from the butternut squash, peel, and chop it. USE a STRONG sharp knife..
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Chop up the onion and garlic..
Prepare the spices and lemon..
With a saucepan or tagine heat it up on the hob to a medium heat. Drizzle or spray the oil and add then throw in the onion and garlic, let it slowly soften for 4 – 5 minutes stirring regularly..
Next add the spices for a minute or two to heat through, then the lemon. Add the butternut squash stirring well to coat all the cubes with the spices. Splash in the tomato passata, stir….. and the honey and salt and pepper..
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Pour in the stock cube, now let the sauce do its things, bring it down to a gentle simmer. Stir occasionally to make sure its not burning on the bottom..
Check the butternut squash with a fork or knife after 20 minutes to see if its soft all the way through but not mushy. It may need another 10 minutes or so. At the end stir in the halloumi and olives to heat through..
Serve with couscous, and flat breads! delicious!.

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