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Whether you are a college student simply starting your very own cooking experiments or an experienced chef with several dinner celebrations under your belt, there is always something new to learn more about cooking. We hope these Butternut Squash Tagine recipe and tips can help you in your kitchen tonight, as well as get used to fabulous home-cooked dishes.

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