Our tested Slow-Cooked Squash Tabbouleh: street-style, generous, and balanced with cumin and garlic. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
The kind of Mexican plate you make on repeat. cumin and garlic, a proper sear, and a finish of...
Mexican A smoky take on Black Bean Chowder, built on ancho chilli and finished the way we like it....
Mexican
Members
This Mexican Skewers leans on tomatillo and jalapeno to do the heavy lifting. We grill the...
Mexican Weeknight-friendly Chicken Thigh Gratin with the lime and coriander we come back to again and...