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Butternut squash tangy tomato sauce

1 of 3


  • 1 tbsp olive oil
  • 1 medium onion, peeled and chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 inch ginger, peeled and finely chopped
  • 1 small butternut squash, peeled, de-seeded and diced
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp cinnamon
  • 0.5 tsp paprika
  • 1 can chopped tomato
  • 2 tbsp tomato puree
  • 1 tbsp pomegranate syrup (add more or less depending on your taste)
  • 1 handful raisins
  • 2 tbsp boiling water (if required)
  • Cooking Time
    20-25 mins
  • Serving
    Serves 3
  • Skill Level
    So Easy


A healthy, delicious and vegetarian dish, which you can enjoy and make easily. 
  1. In a pot, heat the olive oil over medium heat, then add the onion, garlic and ginger
  2. After the onions starts to change in colour, add the butternut squash and continue cooking for a further 5-10 mins
  3. Add the salt, pepper, cinnamon and paprika, mixing it all in for a few more minutes
  4. Add the chopped tomato, tomato puree and pomegranate syrup, mixing in well. Add the raisins and cook over medium heat until the butternut squash is soft enough to eat. Add a few tbsp of water if needed during the cooking process to avoid the mixture sticking or being too dry

I served this with brown rice to complete the healthy meal, and enjoyed it whilst hot...then took it to work and enjoyed it cold! Alhamdulilah :)


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