Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
53
High
Nutrition per serving
Calories663.8 kcal (33%)
Total Fat26.8 g (38%)
Carbs97.7 g (38%)
Sugars30.5 g (34%)
Protein15.1 g (30%)
Sodium266.4 mg (13%)
Fiber12 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
750gcrown prince pumpkin
or butternut squash, skin on, cut into 2cm wedges and halved widthways
3 tspground cinnamon
8garlic cloves
peeled and crushed
105mlolive oil
salt
black pepper
2onions
large, peeled, 1 cut into 1cm-thick rounds, the other finely chopped
2 ½ tspcaster sugar
4star anise
⅓ tspchilli flakes
750gplum
600gtomatoes
coarsely grated and skins discarded
1 Tbsptomato paste
250ggiant couscous
250gbaby spinach
15gcoriander leaves
roughly chopped
Instructions
Step 1
Heat the oven to 240C (230C fan)/
Step 2
gas 9. Toss the pumpkin with
Step 3
a teaspoon of cinnamon, a quarter
Step 4
of the garlic, two tablespoons of
Step 5
oil, three-quarters of a teaspoon
Step 6
of salt and a good grind of pepper.
Step 7
Spread out on an oven tray lined
Step 8
with baking paper, then roast for
Step 9
30 minutes, until cooked through and nicely browned Put the onion rounds on a second
lined tray (keep them intact) & drizzle with teaspoon and a half of oil
Step 10
Sprinkle with half teaspoon of sugar, small pinch of Salt and pepper.
Step 11
Roast for 18 mins, flipping halfway, until softened and deeply charred
Step 12
Keep warm while you get on with teverything else
Step 13
while you get on with everything else.
While the vegetables are
roasting, make the sauce. On a
medium high flame, heat three
tablespoons of oil in a large saute
Step 14
pan with a lid, then fry the chopped
Step 15
onion and star anise, stirring
Step 16
occasionally, for eight minutes,
Step 17
or until softened and browned.
Step 18
Add the rest of the garlic and the
Step 19
remaining two teaspoons of ground
Step 20
cinnamon, and cook for 30 seconds longer, or until fragrant
Step 21
Add the chilli, tomatoes, tomato paste, the
remaining two teaspoons of sugar,
a teaspoon and a half of salt and
a good grind of black pepper, and
cook for eight minutes, stirring
often, until thickened.
Step 22
in 500ml water, bring to
a boil, then turn down the heat
to medium and simmer for 30
minutes, or until the sauce is thick
and rich. Measure out 400ml of
the sauce (leave the star anise in the
pan), pour this into a small saucepan
and keep warm. Meanwhile, tip the
couscous into the remaining sauce
and stir to combine. Add 375ml
water and quarter of a teaspoon
of salt, and bring to a boil on a medium high heat. Cover with a lid, turn down the heat to medium
Step 23
and leave to cook undisturbed for
Step 24
30 minutes, or until all the liquid
Step 25
has been absorbed and the base
Step 26
and edges of the couscous have
Step 27
crisped up.
Step 28
Heat a tablespoon of oil in a large
Step 29
frying pan on a medium-high
Step 30
flame. Add the spinach, an eighth
Step 31
of a teaspoon of salt and a good
Step 32
Put the onion rounds on a second
Step 33
grind of black pepper, and cook
Step 34
lined tray (keep them intact)
Step 35
until barely wilted, about two
Step 36
minutes.