Name: Moroccan baked squash with broad beans
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 red onions; 3 cloves of garlic; 1 small squash (or ½ and + 1 sweet potato, peeled); 1 red bell pepper; 2 tsp Ras El Hanout spice mix; 1 lemon; ½ preserved lemon (optional); 2 Tbsp olive oil; 1 handful cherry tomatoes (or 2 medium tomatoes, chopped); 150 g broad beans; Fresh parsley or coriander leaves (chopped); Salt and pepper

Moroccan baked squash with broad beans

You can serve this Moroccan baked squash with broad beans as a main or side dish. It goes well with grilled lamb and chicken, or couscous and rice. Add a chilli, cut in half, to the veggies, if you’d prefer a spicy version. This dish is healthy, vegan and gluten-free.

Print Recipe

Prep Time 10

Cook Time 30

Resting Time 4

Total Time 45

Servings: 4 people

Cuisine: North African

Calories: 1234

Ingredients Method

Ingredients

2 red onions
3 cloves of garlic
1 small squash or ½ and + 1 sweet potato, peeled
1 red bell pepper
2 tsp Ras El Hanout spice mix
1 lemon
½ preserved lemon optional
2 Tbsp olive oil
1 handful cherry tomatoes or 2 medium tomatoes, chopped
150 g broad beans
Fresh parsley or coriander leaves chopped
Salt and pepper

Method

Preheat the oven to 180°C.
Cut the onions into wedges, the red pepper into chunks, the squash into bite-sized pieces. Arrange them in a large roasting tray. Tuck the garlic, preserved lemon between them, then scatter the cheery tomatoes on top. Drizzle with the oil and dust with spices, then squeeze half a lemon over them. Season with salt and pepper then toss gently.
Bake for about 20-25 minutes, until the squash is tender and the other vegetables are golden.
Add the broad beans, squeeze the other half of the lemon over them and toss everything well. Bake for another 5 minutes.
Serve with fresh herbs scattered on top.

Moroccan baked squash with broad beans

Ingredients

Method

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