A Bodyism twist on the classic Moroccan tagine
This butternut squash casserole recipe is a one-pot lifesaver and the perfect balance of slow-release carbs and high protein chickpeas.
Serve it with a crunchy salad and big scoop of quinoa that’s as kind on your gut and cholesterol levels as it is on your palette.
Butternut Squash Casserole Recipe
1 butternut/winter squash (approximately 1.25 kg/2¾ lb), peeled and chopped into
salt and ground black pepper
1 tbsp coconut oil, melted
1 tbsp rapeseed oil
2 shallots, chopped
1 tsp ground cinnamon
3 garlic cloves, crushed
2 tbsp fresh root ginger, grated
2 red peppers, deseeded and sliced
2 aubergines/eggplants, chopped
1 x 400-g/14-oz can chickpeas, drained
1 x 400-g/14-oz can chopped tomatoes
400 ml/14 fl oz/1⅔ cups vegetable stock
4 tbsp fresh coriander/cilantro, chopped (stalks included)
1 tbsp ras el hanout
1½ tsp ground turmeric
1 tbsp Homemade Harissa (see page 185) or good-quality shop-bought
- Preheat the oven to 180°C/350°F/gas mark 4 and line a baking tray with parchment paper.
- Place the squash on the tray and drizzle with coconut oil. Season with salt and pepper. Roast in the preheated oven for 25 minutes, until cooked through.
- Once the squash is nearly cooked, heat a large, lidded saucepan over a medium heat (or a tagine dish, if you are fancy) and add the rapeseed oil. Once hot, add the shallots, cinnamon, garlic and ginger. Leave to sauté for about 5 minutes.
- Add the peppers, aubergines/eggplants and roasted squash and mix well. Then add the chickpeas, canned tomatoes, vegetable stock and the rest of the herbs and spices. Cover and leave to simmer for 20 minutes over a low heat. Season to taste.