Butternut Squash,Lemon & Olive Tagine

• 1 tbsp. olive oil
• 1 onion, cut in half and sliced
• 3 garlic cloves, sliced
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 1 2/3 lbs. peeled butternut squash wedges
• 1 vegetable stock cube
• 3 preserved lemons, roughly chopped
• 1 cup pitted green olives
• 1/4 cup chopped fresh parsley
• 12 oz. kale, steamed, to serve (optional)

1. In a large nonstick saucepan, heat olive oil. Cook onion and garlic over medium heat for 8 minutes, or until soft.
2. Stir in the spices. Add squash and cook for 1 minute. Cover butternut squash with water. Add stock cube. Bring to a boil, and then reduce heat. Cover and simmer for 12-15 minutes.
3. Stir the lemons and olives and simmer for 10-15 minutes, until squash is tender. Garnish with parsley, and serve with steamed kale.
4. Smart Tip: The kale comes in at 32 cals per serving. You can reduce your calories by omitting it, but it's a great superfood, full of goodness, so try to keep it in if your calorie intake allows.

olive oil, onion, garlic, ground cumin, ground coriander, ground ginger, peeled butternut squash wedges, vegetable stock cube, preserved lemons, green olives, parsley, kale

Taken from www.myrecipes.com/recipe/butternut-squash-lemon-olive-tagine (may not work)