This squash dish is pretty easy. I heated olive oil in a casserole type pan and added squash, cut into roughly finger-sized pieces, bashed-up coriander seeds and chilli, sliced red onion and water, and simmered with a lid on for about 10 minutes before removing the lid. When the liquid had cooked off, I added salt and pepper, chopped garlic and thyme, and fried slowly until the vegetables turned lightly golden. At this stage I added raisins, parsley stalks and pinenuts, and fried for a minute before adding balsamic and white wine vinegar and a pinch of sugar. I fried for 3 or 4 more minutes while the sugar glazed and the vinegar cooked away, before stirring through some parsley leaves.
I knew I would like this even before I cooked it, because I love all the ingredients (particularly squash and pinenuts). I did, unsurprisingly, like it a lot. The colours are great and it is an interesting dish, with contrasting flavours and textures, that works fantastically well. I made it as a side dish for poached smoked fish, which worked well - check out the colours on the plate - orange and green - fabby. I think this was probably a pretty healthy dinner, all told - poached fish; vegetables with no hint of fat: an easy and tasty way to feel a bit virtuous.