1 medium-sized butternut squash
2 tablespoons olive oil
1 onion, finely chopped
Pinch of salt
Pinch of saffron cumin
1 teaspoon paprika
2 teaspoons coriander seeds, crushed
2x400g tins tomatoes, crushed by hands
2 red chillies, Split lengthways
1 cinnamon stick
1 tablespoon honey
Sea salt and pepper
Half a small bunch coriander, finely chopped
50g roasted flaked almonds, to garnish (optional)
Peel the squash with potatoes peeler. Cut half widthways, scoop out the seeds with a spoon, then cut into approximately 2cm chunks. Reserve the peel and trim for stock.
Heat the olive oil in a pan, sauté the onion until softened, add the garlic and all the dry spices and cook’out’ for two minutes, until fragrant, season with sea salt and pepper and simmer for 30 minutes until the mixture has thickened and the squash is tender, adding more water if necessary. Stir in the coriander and adjust the seasoning. Sprinkle with almonds and serve with buttered chilli and Date Couscous.