A lovely and seasonal take on a British favourite! This vegetarian dish is sweet, not overly spicy and is accompanied with basmati rice and lentils.
Cut the squash in half, and scoop out the seeds. Once scooped out, chop into wedges, and then remove the rind: Winter squashes have a very thick skin that is often easier to peel with a knife. Cut into roughly 2cm dice.
Peel and dice the onion, and set aside. Peel and finely mince the garlic and ginger.
Cut the chilli in half, remove the seeds if you want to tone down the heat, and finely dice.
Wash the fresh coriander and the spring onions. Chop thinly, and set aside.
In a medium hot saucepan, heat the oil until hazy. Fry off the onions with a pinch of salt until translucent.
Add the garlic, ginger and chilli, and cook out for about a minute. Add the spices and stir until they're fragrant.
The squash and pomegrante molasses go in last, along with enough water to just barely cover the vegetables.
Leave to simmer for about 15 minutes until the squash is fork tender.
Serve with rice, and garnish with the chopped coriander and spring onions.
In a lidded saucepan, heat the oil. Fry off the red lentils until they start to brown slightly.
Add the basmati rice, and stir to coat each grain with oil.
Add the water, and bring up to the boil.
Cover with a lid, turn the heat down to medium low, and leave to simmer for about 15 minutes.
Just before serving the rice, add the juice and zest of the lemon, and fluff with a fork.
«Butternut squash is the most commonly available squash, but any squash can be used for this recipe. In fact, at the height of summer, you can even substitute with courgettes. If you can find dried pomegranate seeds, use those instead of the molasses»