Winter squash

Chunks of squash with chickpeas and raisins in a tomato sauce. The butternut squash flesh is a glorious warm yellow to the hot red of the tomatoes, just right for a cold winter evening.

The ingredients below make 4 to 6 serving portions.

This recipe was developed from an American Yahoo article on squash.

Ingredients

butternut squash (750 g or more)

medium onions (about 300 g)

15 ml

Zaytoun FAIRTRADE olive oil

2 cloves

garlic

big pinch

cayenne pepper

big pinch

grated nutmeg

big pinch

ground cinnamon

1 can

diced tomatoes with juice (400 g)

50 g

Traidcraft FAIRTRADE raisins

5 g

salt

1 can

organic chickpeas with juice (240 g)

as available

fresh herbs

Method

Preparation

Slice the squash along the length, peel each portion and remove the seeds (for use elsewhere). Cut the squash into chunks.

Skin and chop the onions small for frying.

Skin the garlic for crushing.

Cooking

In a heavy-based pan, heat the oil over moderately low heat.

Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.

Crush in the garlic and add the cayenne pepper, nutmeg, and cinnamon. Cook, stirring, until fragrant (about 1 minute).

Stir in the tomatoes, squash, raisins, stock and the salt and bring to a simmer.

Stir in the chickpeas and liquid and cook, covered, for 10 minutes.

Uncover and simmer until the squash is tender, about 15 minutes more.

Add the fresh herbs to serve.

To serve:

Serve hot with a grain such as rice or quinoa, or with couscous, and with a green vegetable.

Green pesto goes very well, but you may need Tabasco for any chilli heads.

Note

The original recipe had this served with couscous and toasted almonds.