Butternut Squash with Spiced Quorn
1 tbsp x Maple syrup/agave nectar/brown rice syrup/date syrup 60g x Pomegranate seeds (optional) 1 x Small bunch of coriander Print this recipe Print This
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.touts.co.uk.
Cooking tools:
- Saute pan
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Serving platter
Ingredients
- 1 tbsp Vegetable oil
- 600g Butternut squash (cut in half, lengthways)
- Freshly ground black pepper
- 1 Red onion (roughly chopped)
- 2 Garlic cloves (crushed)
- 5cm Ginger (peeled anf finely chopped)
- 1 Red chilli (seeded and finely chopped)
- 350g Quorn mince
- 1 tbsp Ras El Hanout
- 400g Chopped tinned tomatoes
- 60g Chopped apricots
- 1 tbsp Maple syrup/agave nectar/brown rice syrup/date syrup
- 60g Pomegranate seeds (optional)
- 1 Small bunch of coriander
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