Moroccan Spice Butternut Squash

'This is a really easy recipe adapted from Channel 4 food.com recipes.'

Ingredients:

1 tbsp sunflower oil

1 small onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 tsp each of ground coriander, cumin and chilli powder

¼ tsp ground cinnamon

Pinch of saffron threads or tsp of Turmeric

½ medium butternut squash (around 450g), peeled, deseeded and cut into 2cm chunks

125g (roughly ½ cup) easy-cook long grain rice

290g jar char-grilled peppers in oil, drained

Juice of ½ lemon

100g baby spinach leaves (optional)

Method:

Heat the sunflower oil in a large saucepan and gently fry the onion and garlic for about 5 minutes, stirring occasionally

Sprinkle all the spices into the pan with the onion and cook for a few seconds before adding the squash and rice. Pour over 700ml just-boiled water, stir well and bring to a simmer

Cook for about 10 minutes over a medium heat, stirring occasionally

Cut the peppers into chunky pieces and add to the pan. Cook with the vegetables and rice for a further 3-4 minutes, or until the squash is softened, the rice is tender and most of the liquid has been absorbed

Stir regularly towards the end of the cooking time and add a little extra water if necessary

Squeeze over the lemon juice and add the spinach leaves, if using

Toss together over a low heat for 1-2 minutes until the spinach leaves wilt Season to taste with salt and freshly ground black pepper

Serve with a large, lightly dressed salad