- 1 small butternut squash, deseeded and cubed
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, chopped
- 1 tbsp finely chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp ras-el-hanout or Middle Eastern spice mix
- 200g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 5 prune, roughly chopped
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 600ml vegetable stock
- seeds from 1 pomegranate
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- small handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray and toss with 1 tbsp of the oil. Season well and roast for 30-35 mins or until soft.
Meanwhile, heat the remaining oil in a big saucepan. Add the onion, garlic and ginger, season and cook for 10 mins. Add the spice and quinoa, and cook for another couple of mins. Add the prunes, lemon juice and stock, bring to the boil, then cover and simmer for 25 mins.
When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.