World Cuisine

  • 2 tablespoons olive oil
  • knob of butter
  • 8 shallots, peeled
  • 4 garlic cloves, peeled and lightly smashed
  • 125 g (4 oz) sultanas
  • 1–2 teaspoons harissa paste
  • 1–2 tablespoons honey
  • 1 large butternut squash, peeled, deseeded and cut into bite-size chunks
  • sea salt and black pepper
  • a small bunch fresh coriander, finely chopped, to garnish
  • 1 lemon, cut into quarters, to serve

Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the shallots and garlic and cook for 2–3 minutes until they begin to soften and colour. Add the sultanas, harissa and honey, then toss in the butternut squash, making sure it is coated in the spicy mixture.

Pour in enough water to cover the base of the tagine or saucepan, bring to the boil, then reduce the heat, cover and cook gently for about 20 minutes until the squash is tender. Season to taste with salt and pepper, scatter the coriander over the top and serve with wedges of lemon to squeeze over it.

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