Spiced squash and preserved lemon
Sweet, tender squash, beautifully spiced and offset by fine slices of tangy preserved lemon. This vegetarian dish is tasty enough to be a light dinner with just a bowl of couscous, or makes a good accompaniment to North African-spiced meats such as lamb or chicken tagine.
Ingredients
- 2 tbsp olive oil
- 1 onion, red or white, finely sliced
- 1 garlic clove, finely chopped
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground ginger
- 1 small butternut squash (about 1kg), peeled and seeds removed, cut into chunks
- rind of 1 preserved lemon, finely sliced
- 1 tbsp lemon juice
- 2 tbsp water
- handful fresh parsley, coriander, or a bit of both, chopped
- salt and pepper
Method
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Step 1
Heat the oil in a frying pan and add the onion. Fry for a few minutes until tender.
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Step 2
Add the garlic and fry for a couple more minutes. Add the spices and fry for another minute.
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Step 3
Add the squash, preserved lemon, lemon juice and water and simmer for about 15 minutes or until the squash is just tender.
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Step 4
Add a little more water if it looks like it's drying out too much. Season to taste and toss with the herbs to serve.