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.

This recipe contains the following types of ingredient: plants and fungi.


butternut squash (750 g or more)
medium onions (about 300 g)
15 ml
Zaytoun FAIRTRADE olive oil
2 cloves
big pinch
FAIRTRADE 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
1 can
organic chickpeas with juice (240 g)
as available
fresh herbs



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.


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.


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