I adore Butternut Squash, and I LOVE experimenting with how to cook it. And Slow cooking it with Spices and Aromatics just seemed wonderful. I love Slow cooking something as the whole house just gets scented so beautifully… and it is quite possibly the easiest thing to do. So since I got some wonderful natural dried Apricots at the Market the other day, along with some Ras el Hanout , I had a form of Tagine in mind, and these paired together wonderfully. ( Ok SO I know its not technically a Tagine as I cooked it in a slow cooker, but give me a little artistic license here… )
This is quite a sweet dish by the way, I add a stark contrast with some Olives, to give you that Sweet/Salty combo to cut through the sweetness. But the Spices in this Dish bring another warming element too so its pretty rich. Just the way I like it..
Hope you enjoy it.
1 Large Butternut Squash
1 Lb Jar Passata / crushed Tomatoes
2 Tsp Cinnamon
1 Cinnamon Stick
2 Tsp Paprika
2 Tsp Ras el Hanout
1 Tsp Maple
Zest and Juice of an Orange
Handful of Apricots
Handful of Olives.
Peel and Chop the Butternut and Onion into Large Chunks. Throw them into the slow cooker, and sprinkle the spices on top , toss everything around to coat. Juice and Zest the Orange onto the Veggies too,
Pour in the Crushed Tomatoes and fill the jar half way up with vegetable stock, pour that in too. At this point I added a tsp of Maple Syrup to take the edge off the tomatoes. Pop in the Cinnamon Stick now too and stir to combine.
Cook this on the high setting for 4 hours. For the last half hour of cooking time pop in your Olives and Apricots.
To Serve :
Pomegranate Millet :
Cook Millet accoriding to packet instructions. Top With Pomegrante seeds and Chopped fresh mint.
I served this with just a simple green Salad.