Butternut Squash Casserole

Serves: 4

Prep: 15 mins

Cook: 60mins

Ingredients:

• 1 onion, diced

• 2 cloves of garlic, crushed

• 1tsp ground ginger

• 1tsp ground coriander

• 2tsp ground cumin

• 1 cinnamon stick

• 1tsp ground turmeric

• 1 large butternut squash, cut into 1cm cubes

• 6 medium potatoes, cut into quarters

• 400g tin of chopped tomatoes

• 100ml veg stock

• salt and pepper

Method:

1. In a casserole dish or saute pan, fry the onion in a little oil till it has softened.

2. Add the garlic and spices. Leave for a couple of minutes to let the aromas come out.

3. Add the butternut squash and potatoes and stir in the spices to get them nicely coated.

4. Add your tinned tomatoes and stock and season with salt and pepper. Give it a mix and then make sure the potatoes and squash are in the liquid as much as possible so they cook well. Leave to simmer with the lid on for the best part of an hour, or until the potatoes are lovely and soft. Cooking this low and slow really lets the flavours develop.

5. Serve with bread to dip into the delicious sauce.