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If you are having trouble lately in the kitchen when it comes to getting your food just right, you are not the only one. Many individuals have all-natural cooking ability but not quite adequate know-how to prepare with excellence. This Butternut Squash Tagine recipe is a great start, easy to cook and also tasty.

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