Ingredients
- Olive oil
- 1 kg pumpkin or squash (cut into 2cm cubes)
- 2 brown onions (diced)
- 2 tins of whole tomatoes (squished by hand)
- 2 cloves of garlic
- 1 whole green chilli split down the middle
- 2 tsp turmeric
- 2 tsp coriander
- 1 tsp dried tarragon
- 3 limes zested and juiced
- 1 bag Baby spinach
Persian Squash Stew
Method
- Pre-heat oven to 180 c
- In a pan cook the onions with the olive oil on low until soft and glassy
- Add the garlic, lime zest and spices and turn up the heat a little
- After 2-3 minutes add pumpkin and cook for another 5 minutes stirring regularly
- Add the tomatoes and transfer to a casserole dish
- Roast in the oven (uncovered) until pumpkin is just cooked and has a little colour
- Depending on the time of year and the sweetness of the squash you may need to add a teaspoon of sugar to balance out the acidity form the other ingredients
- Stir in the spinach and lime juice to taste and then serve
- Garnish with yogurt and zhoug (recipe provided)
