Moroccan Spiced Butternut Squash Medley
A Vegan-friendly, spicy Moroccan feast.
Wow! The flavours in this recipe will have you feeling like you’re holidaying in Morocco itself!
I’ve served this at many dinner parties and it's always gone down well with everyone. The plus side is it's a vegan recipe too, so suitable for all, which saves you the stress of cooking more than one dish.
2 tbsp olive oil
1 red onion, cut into thin wedges
400g can chickpeas, drained and rinsed
2 tsp ras el hanout or Moroccan spice mix
1-2 tsp rose harissa paste
400g can chopped tomatoes
16 green olives
Salt and freshly ground black pepper
2 x 250 g packs Dell'Ugo Spiced Butternut Squash Ravioli (Buy now)
1 preserved lemon, halved
Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3-4 minutes until starting to soften. Stir in the chickpeas and spice mix and stir to coat, cook for 1 minute.
Stir in the harissa paste and chopped tomatoes, then simmer for 3-4 minutes. Stir in the olives.
Meanwhile, cook the pasta according to pack instructions, drain, reserving 2 tbsp of the cooking water. Gently stir the pasta into the sauce adding the reserved water. Season to taste
Remove the flesh from the lemon and discard then thinly slice the skin, stir half into the sauce.
Divide between 4 bowls and garnish with the remaining preserved lemon.