Moroccan · Soup

Charred Squash with ras el hanout

The kind of Moroccan plate you make on repeat. ras el hanout, a proper char, and a finish of fresh herbs.

5.0 from 1,402 cooks

Prep12 min

Cook25 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan

A aromatic take on Aubergine Mash, built on ras el hanout and finished the way we like it....

2 hr 15 min · Advanced

Moroccan Members

Moroccan

A spiced take on Chickpea Bites, built on honey and apricot and finished the way we like it....

30 min · Medium

Moroccan

The kind of Moroccan plate you make on repeat. ras el hanout, a proper slow-cook, and a finish...

1 hr 10 min · Medium

Moroccan Members

Moroccan

This Moroccan Galette leans on honey and apricot to do the heavy lifting. We glaze the Salmon...

1 hr 5 min · Medium