This is one of my favorite ways of dishing up butternut squash – Morrocan Butternut. Always a hit and requested by my family at least once every two weeks.
We had a few rainy days, which is fine by me because last week and the weekend we had temperatures up into the mid 30’s (Celsius). Whenever it is raining, I am in the mood for spicy, yet not too spicy, food – especially anything with cinnamon.
I kept the dogs inside, … the 3 (older) Maltese poodles, Jason, Freddy and Teddy, they behave inside – just huddled together on their blanket, BUT oh, Rex is a little terror!
Even though Chichi and Rex each have their own little tent, he always wants the one she is in, look at the next little collage – he is trying his utmost to get her out of there. (FYI – I love watching my doggies play and most of the day, that is actually exactly what I do ! )
1 Large Onion, chopped into large chunks
2 TB Olive Oil
500g Butternut Squash, chopped into small cubes (just over one pound)
Salt and Black Pepper, to taste
1/4 cup Sugar
1 t Ground Cinnamon
2 TB Seedless Raisins
1.) Saute the Onion in the Olive Oil until soft in a medium saucepan – add the Butternut and stir-fry for 5 minutes over low heat.
2.) Season to taste with Salt and Black Pepper – add the Sugar, Cinnamon and Raisins to the Butternut – stir through.
3.) Cover the saucepan with the lid and let simmer over low heat (10 – 15 minutes) or until cooked.
Serve as a side dish to any main meal