Chermoula is a marinade used in North Africa, traditionally used to flavor fish, but can be used on other meats or vegetables. In this dish it is well balanced with the sweetness of the butternut squash and the acidity of the tomatoes.
- 2.5 pounds butternut squash, peeled, seeded and cut into 1 inch chunks.
- 1 pound tomatoes, peeled, seeded and diced.
- 4 tablespoons of chopped flat leaf parsley.
- 2 tablespoons of chopped cilantro.
- 2 cloves of garlic, thinly chopped.
- 1 spanish onion, sliced thin.
- 1/4 cup olive oil.
- 1 teaspoon of cumin.
- 1 teaspoon of smoked paprika.
- 1 teaspoon of kosher salt.
- 1/4 teaspoon of crushed red pepper.
- 1 fresh chili pepper chopped.
- 1 scallion chopped.
- Heat oil in a large non-stick skillet over high heat.
- Add cumin, salt, paprika, crushed red pepper and allow the spices to bloom for 1 minute.
- Stir in onions, garlic and sauté until just translucent; about 2 mins.
- Add tomatoes, 3 tablespoons of parsley (keeping aside 1 tablespoon for garnish) and cilantro. Cover the skillet and simmer gently on medium heat for about 5 minutes.
- Toss butternut squash in the tomato sauce, add 1/4 cup of water, cover the skillet and simmer until the butternut squash are just tender; about 15 to 20 mins.
- Garnish with chopped chili pepper, scallion and remaining parsley.
Serve with hearty bread to add extra crunch!