Butternut squash, kale and ‘creamy chermoula’..

Last nights dinner was borne out of experimentation and it worked beautifully. I knew what flavours I wanted to create and so it evolved in the pan to great success..here’s what I did…

Ingredients

1 red onion, chopped

2 large garlic cloves, chopped

1 very small butternut squash, peeled and chopped into small chunks

1 bunch kale, stripped from spines and roughly chopped

1 tsp sweet paprika

2 tsp roasted cumin

Salt & pepper to taste

Olive oil

Method

Heat oil in a pan and add the chopped onion, cook for a few minutes until it starts to soften.

Add garlic and cook for 1-2 minutes.

Add chunks of butternut squash and cook on over medium/low heat until it’s starts to brown and cook through.

This could take a little while depending how big you chunks of squash are. Add extra oil if necessary.

Once the squash has virtually cooked through, add the spices and salt and pepper and stir through.

Add the kale and stir well and cook until the kale is cooked/wilted to your liking.

Top with sauce below to serve. 

A creamy kind of chermoula

Ingredients

1 large bunch flat leaf parsley, roughly chopped

1 large bunch coriander, roughly chopped

2-3 cloves garlic

1 tbsp paprika

2 tbsp ground roasted cumin

Juice of 1 lemon

150ml olive oil

200ml natural yoghurt of your choice

Method

Whizz it up all together in blender. Store in refrigerator.

Boy it was good!!!!!