Tagine of Butternut Squash, Sultanas and Almonds

Name: Tagine of Butternut Squash, Sultanas and Almonds
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; a drizzle of pomegranate molasses; sea salt and freshly ground black pepper; 120 g/4 oz green or golden sultanas; 2 teaspoons Harissa Paste; 2 tablespoons dark honey; 1 small butternut squash, peeled, deseeded, and cut into slices or chunks; a big handful of spinach or kale (optional); a big handful of spinach or kale (optional); a small bunch of fresh coriander leaves, finely chopped; a small bunch of mint leaves, finely chopped; 2 tablespoons olive oil; a knob of butter; 12 pink shallots, peeled and left whole; 8 garlic cloves, lightly smashed; 120 g/4 oz green or golden sultanas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

This vegetarian tagine got a mention on Radio 2 as Nigel Barden cooked it for Simon Mayo, Matt Williams and Bobbie Pryor on the old Simon Mayo Drivetime show. In the summer and early autumn when I still have lots of spinach and kale in the garden, I often add a big handful of leaves to the tagine at the end. Sweet and spicy, refreshed with lemo

Ingredients

Main course
Summer
Autumn
Vegetarian
Gluten-free

Ingredients

Method