Hot and spicy butternut with pomegranate concentrate

6 servings Prep: 15 mins, Cooking: 40 mins
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A star side-dish that gives a glamorous touch to eating in.

By Food24 October 13 2010
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Ingredients (15)

30 ml vegetable oil
750 g butternut
1 onion — large, peeled and chopped
1 red chilli — deseeded, chopped
salt — just a pinch
2 garlic — cloves, peeled and crushed
15 ml harissa paste
1 orange — juice only
30 ml pomegranate — concentrate
1 tsp cinnamon — ground
1 tsp cumin
freshly ground black pepper
thick natural yoghurt — serve
pumpkin seeds — to serve
fresh coriander — or parsley, chopped
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Method:

Peel the butternut using a sharp knife or potato peeler.
Scrape out
any seeds and cut into large cubes.
Preheat the oven to 180ºC.
 Heat the
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
tender.
Heat the pumpkin seeds in a dry frying pan and cook, tossing
constantly, for a minute or two, or until lightly toasted.
Serve the
butternut piping hot, topped with cold natural yoghurt, toasted pumpkin
seeds and fresh coriander leaves.

For more of Adrienne’s Kitchen‘s recipes click here.



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