Peel the butternut using a sharp knife or potato peeler.
any seeds and cut into large cubes.
Preheat the oven to 180ºC.
vegetable oil in a large pan.
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
(don't allow the garlic to brown).
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.
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
Heat the pumpkin seeds in a dry frying pan and cook, tossing
constantly, for a minute or two, or until lightly toasted.
butternut piping hot, topped with cold natural yoghurt, toasted pumpkin
seeds and fresh coriander leaves.
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