This speedy vegetarian tagine is aromatic, sweet from the squash and a deliciously simple way to feed a whole household. It’s one of our school lunch recipes and has been tested on thousands of school children. It’s a great way to introduce spicing. As Thomasina says, you could cook it in the oven, BBQ and easily adapt it. We’re cooking dishes like this for lunch hampers while schools are closed, these hampers are being sent to children and families at risk of going hungry.

1 butternut squash
3 cloves garlic, crushed
3 tbsp olive oil
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground turmeric
2 red onions, roughly chopped
2 preserved lemons (pulp discarded and skin finely sliced)
12 green olives (good quality & de-stoned)
A handful coriander, roughly chopped
2 spring onions (finely sliced)
NB: If you like spices, you can add more! Chilli and harissa paste can be added too.

Pre-heat the oven to 220C

Cut the squash in half, de-seed and cut into chunks. Don’t worry about peeling it! Finely chop the garlic, add the spices and stir in the oil. Season with a little salt and pepper. Toss the squash and onion in the paste (add chickpeas if you want). Add the finely chopped preserved lemons and roast for 25-30 minutes. Meanwhile cook cous-cous, pearl barley or quinoa in water or stock.
Once the squash is cooked toss into the grains with the olives, coriander and chopped spring onion. Ta-dah!!!!