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Vegan Butternut Squash Tagine, the best recipe you will find and so so easy to make. If you are looking for some vegan recipe inspiration or just to cut down on your meat intake then try this delicious recipe.

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Vegan Roasted Butternut Squash Tagine (serves 4)

1 large butternut squash peeled and diced
1 large onion finely chopped
5 cloves garlic crushed
1 thumb sized piece fresh ginger finely chopped or grated
1 tsp. smoked paprika
1 tsp. ground cinnamon
1 tsp. ground coriander
1 heaped tsp. harissa paste
1 x 500g carton tomato passata
100g dried apricots chopped finely
1 tbsp. tomato puree
1 x 400g tin chickpeas drained
200ml vegetable stock
1 tbsp. maple syrup to taste

Conventional Method:

1: Place the squash in a bowl then drizzle with some oil then season with salt and pepper, scatter onto a baking tray then roast in a pre-heated oven set at 180c / gas mark 4 for 30 minutes.

2: Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened; add the spices and harissa then cook for a further 1-2 minutes. Stir in the tomato puree then pour in the passata, apricots, roasted squash and chickpeas, stir to combine, place on a lid then simmer over the lowest heat for 1 hour. Add the syrup to taste then season with salt and pepper. Serve with a portion of couscous.