One Pot Persian-Style Butternut Squash, Grains & Greek Cheese Stew

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid over a medium heat with a drizzle of vegetable oil

Once hot, add your butternut squash cubes and cook for 1-2 min

Peel and finely chop (or grate) your garlic

Add your baharat with your ground turmeric, tomato paste and chopped garlic, give it a good mix up and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes with your vegetable stock mix and 350ml [450ml] [600ml] boiled water

Bring to the boil over a high heat, then put the pot in the oven, with the lid on, and cook for 25-30 min or until the sauce has thickened and the butternut squash is tender – this is your butternut squash stew

Meanwhile, wash your spinach

Chop your dill finely, including the stalks

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the butternut squash is tender, remove the pot from the oven

Squeeze your pouch[es] of glorious grains to separate the grains and add them to the pot with the spinach, half the chopped dill (save some for a garnish!) and half your harissa paste (you'll use the rest later!)

Give everything a good mix up and return the pot to the oven for 3-4 min or until the spinach has wilted – this is your Persian-style butternut squash & grain stew