Pic of Spiced squash and preserved lemon

Spiced squash and preserved lemon

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Spiced squash and preserved lemon

Side Serves 4 35 min
Sweet, tender squash, beautifully spiced and offset by fine slices of tangy preserved lemon. This vegetarian dish is tasty enough to be a light dinner with just a bowl of couscous, or makes a good accompaniment to North African-spiced meats such as lamb or chicken tagine.


  • 2 tbsp olive oil
  • 1 onion, red or white, finely sliced
  • 1 garlic clove, finely chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • 1 small butternut squash (about 1kg), peeled and seeds removed, cut into chunks
  • rind of 1 preserved lemon, finely sliced
  • 1 tbsp lemon juice
  • 2 tbsp water
  • handful fresh parsley, coriander, or a bit of both, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Heat the oil in a frying pan and add the onion. Fry for a few minutes until tender.
  • Step 2

    Add the garlic and fry for a couple more minutes. Add the spices and fry for another minute.
  • Step 3

    Add the squash, preserved lemon, lemon juice and water and simmer for about 15 minutes or until the squash is just tender.
  • Step 4

    Add a little more water if it looks like it's drying out too much. Season to taste and toss with the herbs to serve.

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