Butternut Squash Tagine

As you've probably gathered, we don't eat a lot of meat (Little B doesn't really get too much of a say when I cook!) and lately I am forever on the hunt for recipes. I've never been into cooking much (I'd much rather be cooked for) but all of a sudden I want to cook. All the time. And when Little B had gone out for the day, I got my bake on and made a butternut squash tagine which wasn't too bad for a first time!

I think I made a little too much but we're fans of freezing meals for rainy days! Little B was very impressed with this taste, and although I was fairly critical about it (thinking it needed more of one and less of another) it was a very yummy meal. So to make this butternut squash tagine, you will need:Butternut Squash (I never use a whole one - but probably half)Sweet Potato (again, I'm one for estimating!)SweetcornPepperCourgette (I diced mine, but it's also nice grated)OnionCurry PowderPaprika1 GF stock cubeChopped TomatoesCous Cous (you can always use ready made or from scratch)Firstly I roasted off my butternut and sweet potato in the oven with a drizzle of oil and some seasoning. Whilst this was cooking, I fried the peppers and onions on the hob and added the courgette and sweetcorn shortly after.

Once the vegetables had cooked, I added in a tin of chopped tomatoes (you can add in two depending on the consistancy that you're looking for) and a heaped teaspoon of curry powder and paprika. If you find the sauce a little bland, add some more seasoning until you're happy. With some boiled water, I then poured in 300ml of dissolved stock cube and added in my roasted butternut and sweet potato and stirred until it was all blended in. I turned down the heat slightly and popped a lid on the pan, leaving it to simmer for half hour.Ten minutes before you're due to serve up, cook your cous cous in a pan of boiling water till the water has been absorbed by the cous cous (this normally takes 5/10 minutes). We then seasoned it with a splash of paprika and some finely grated carrot to add to the flavour.Serve alongside the tagine and some green salad, and for that extra delicious flavour, add a dollop of Tzatziki - making this fairly Summery meal warm up those Winter tummies.

Winter Knits

The Start of Autumn