Moroccan baked squash with broad beans
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Background
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 youβd prefer a spicy version. This dish is healthy, vegan and gluten-free.
Ingredients
- 2 red onions
- 3 cloves of garlic
- 1 small squash (or Β½ and + 1 sweet potato), peeled
- 1 red bell pepper
- 2 tsp Ras El Hanout spice mix
- 1 lemon
- Β½ preserved lemon (optional)
- 2 Tbsp olive oil
- 1 handful cherry tomatoes, or 2 medium tomatoes, chopped
- 150g broad beans
- Fresh parsley or coriander leaves, chopped
- Salt and pepper
Instructions
- Preheat the oven to 180Β°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.
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Categories
- Meal Type: - Budget - Dinner - Everyday - Lunch - Main - Quick & Easy - Roast - Side - Supper
- Cuisines: - North African
- Occasions: - Dinner Party - Eid
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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