Wednesday, 12 August 2015

RECIPE: #InstaWeanTeam Challenge - Date & Butternut Squash Tagine

Last week I made my Healthy Lunchbox Snack (Date & Walnut Cereal Bars) using dates so for this week's challenge I wanted to do something completely different. My sister bought me a tagine a couple of years ago and I hadn't used it for a while so I decided to dust it off to make a Moroccan-inspired dish this week. I originally planned to use lamb but the supermarket only had full lamb shoulders which intimidated me a bit so I went with a vegetarian version instead. Fear not, carnivores, it's still a hearty, satisfying dish :)

YOU'LL NEED:
4 chopped Medjool dates
1 onion, roughly chopped
1 tin cherry tomatoes
4-5 chopped walnuts
250g frozen butternut squash (cutting this stuff is my pet hate so I bought a lazy version!)
100g sliced mushrooms
1 tablespoon sesame seeds
2 garlic cloves, crushed
1 tsp cumin
1 tsp tumeric
1 tsp cinnamon
A squeeze of runny honey

METHOD:
1. Defrost the frozen mushrooms and butternut squash (I poured boiled water over mine and left for 5 minutes or so until it was soft).
2. Slice the onion and dates, lay in the bottom of the tagine
3. Add the butternut squash, mushrooms, tomatoes, spices, sesame seeds, garlic and honey. Stir well.
4. Add a splash of water to loosen the mixture slightly
5. Bake in the oven as Gas 4 for 1 hour.
6. Eat chocolate while it cooks - optional but highly recommended! :)

I served ours with wholemeal giant cous cous and a sprinkle of sesame seeds and chopped walnuts on top. Delish!
 
Note - The NHS guidance is that honey should only be given over the age of one. I'm not sure if this changes if the honey is cooked but personally I always err on the side of caution and would skip it for younger babies.

Don't forget to check out what the rest of the team have made for Date Week by visiting our Facebook Page 

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