Spicy Pumpkin, Quince and Date Stew

Serves 4 - 6

This is a Guest Recipe by Honey & Co., and the pumpkin can be substituted by Butternut Squash and the Quince can be exchanged with apples or pears, but those must be added in the last 20 minutes instead of at the beginning.   Quince is a hard fruit which takes longer to cook and being seasonal, is not always readily available.

Ingredients

A large pumpkin of your choice (2 kg)

2 quince, cored and cut into large chunks (or use apple or pears instead)

3 tablespoons olive oil

1 teaspoon sea salt flakes

1 cinnamon stick

1 dried chilli, cracked and deseeded (optional)

2 red onions, peeled and cut into large wedges

2 red peppers cut into thick chunks

10 cloves of garlic

150ml water

40g fresh ginger, peeld and grated

Juice of one orange

1 tablespoon harissa or (for less spicy result) tomato paste

100g pitted dates

AND THIS IS WHAT YOU DO...

1. Pre-heat the oven to 180C Fan.
   
   
2. Peel and halve the pumpkins, scoop out the seeds and cut it into large chunks.
   
   
3. Mix with the quince, the oil and the salt and pour into a large roasting tin in one layer.
   
   
4. Add the cinnamon stick and the chilli (if using) and pop into the oven for 20 minutes.
   
   
5. Remove from the oven,  add the red onion wedges, the pepper and the whole garlic cloves and mix to coat.   Return to the oven for 15 minutes.
   
   
6. While it is roasting, mix the water with the giner, orange juice, harissa (or tomato paste) and dates.
   
   
7. Pour the liquid over the roasting tray, flip the vegetables carefully in the liquid and return to the oven for the final 20 minutes.
   
   
8. Remove, stir again carefully and serve with some cooked rice, couscous or another grain of your choice.