Hot and spicy butternut with pomegranate concentrate

Recipe from: 13 October 2010

Ingredients 15
Servings 1
Minutes 15 mins


Serving Change
  • 30
    vegetable oil
  • 750
  • 1
    large onion, peeled and chopped
  • 1
    red chilli, deseeded and chopped [or more, to taste]
  • Pinch of salt
  • 2
    cloves garlic, peeled and crushed
  • 15
  • 1
    orange, juiced
  • 30
    Verlaque Pomegranate Concentrate
  • 1
  • 1
  • Milled black pepper
  • Thick natural yoghurt to serve
  • Handful of pumpkin seeds to serve
  • Chopped fresh coriander or parsley to serve


15 mins
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.

Read more on: bake  |  shallow-fry

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