Butternut Squash Tagine with Garlic Sea Salt

Instructions

• Preheat the oven to 180°c.
• Place the chopped butternut squash and onion in a roasting tray, toss in a little oil then add the Garlic Sea Salt, Ras El Hanout seasoning and cinnamon.
• Roast for approximately 20 minutes until the onions have caramelised and the squash is turning golden.
• Meanwhile, heat a little oil in a saucepan and add the chopped peppers along with the cumin, fry over a moderate heat for 4-5 minutes until the peppers start to caramelise.
• Add the stock and tomatoes to the peppers, bring to the boil then add the chopped dates and the cooked squash and onions. At this point, transfer to a tagine dish and continue to cook in the oven at 180°c for approximately 45 minutes or carry on cooking on the stove at a gentle simmer, stirring occasionally until the sauce has darkened and thickened.
• Finish with a good handful of chopped coriander and serve with cous cous.