Morrocan Butternut Squash
Over a year ago
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Ingredients
- 4 shallots
- 1 bag of small spinach leaves
- 1 large butternut squash
- 1 tin of butterbeans
- block of feta cheese
- 4 large mushrooms
- 1 tbsp harrissa (morrocan spices)
- 3 tbsp olive oil
- pinch of salt
- pinch of black pepper
- 2 packets of ainsley harriott's moroccan cous cous
- handful of fresh corriander. chopped
- 1 tble spoon extra virgin olive oil
Accompaniment
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Description
i like this recipe because it is simple to prepare, quick and easy to cook, i made it for the first time for my hubby,he loved it,so i enjoy making it for him.
Method
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1
oven at 200oc, cut unpeeled squash into thick wedges,peel shallots & slice long ways,place in a baking tray, mix harissa spices and olive oil together in a small cup, pour over the squash and shallots, sprinkle black pepper and salt,mix well to cover the ingrediants, place in oven on middle shelve, cook for 15minutes,then add butterbeans and mushrooms, gently stir and mix together, when the butterbeans and mushrooms are slightly brown then add 4 handfulls of spinach leaves,allow them to go soft, once soft remove from oven, gently mix all the ingrediants together then pour over some extra virgin oil, cut up the feta cheese into small cubes and sprinkle over the dish, season to taste with salt and black pepper, serve with ainsley harriott's moroccan medley cous cous and fresh corriander.
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