Hot & Spicy Butternut with Pomegranate Concentrate

​Ingredients:

 

750 g butternut
2 tablespoons (30 ml) vegetable oil
1 large onion, peeled and chopped
1 red chilli, deseeded and chopped [or more, to taste]
a pinch of salt
2 cloves garlic, peeled and crushed
1 tablespoon (15 ml) harissa [or 2 tablespoons chermoula paste]
the freshly squeezed juice of an orange
2 tablespoons (30 ml) Verlaque Pomegranate Concentrate
1 tsp (5 ml) cinnamon
1 tsp (5 ml) cumin
milled black pepper

To serve:
Thick natural yoghurt
A handful of pumpkin seeds
Chopped fresh coriander or parsley

 

Method:​​​​​​​​​​​

Peel the butternut using a sharp knife or potato peeler. Scrape out any seeds and cut into large cubes.

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Preheat the oven to 180∫C. Heat the vegetable oil in a large pan.

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Add the onion and chilli and fry, over a brisk flame, until softened and golden. Stir in the crushed garlic and the butternut chunks and cook, tossing frequently, for three minutes (donít allow the garlic to brown).

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Stir in the harissa paste, orange juice, pomegranate concentrate, cinnamon and cumin, turn down the heat and cook gently for 6 minutes, or until the juices have thickened slightly.

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Season with black pepper and, if necessary, more salt. Tip the butternut into an ovenproof dish, cover and bake for 30-40 minutes, or until the butternut is quite tender.

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Heat the pumpkin seeds in a dry frying pan and cook, tossing constantly, for a minute or two, or until lightly toasted.

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Serve the butternut piping hot, topped with cold natural yoghurt, toasted pumpkin seeds and fresh coriander leaves.

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Serves 4-6 as a side dish