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.

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