Cumin and coriander spiced winter squash marinara

Serve this hearty sauce with pasta, rice, or potatoes along with a wedge of lemon.

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Lisa Lansing


  • 1-2 handfuls sliced mushrooms (use as many as you want)
  • 200 ml water (a little less than 1 cup)
  • 1 bay leaf
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 500 grams winter squash, shredded or diced (around 2 cups)
  • 240 grams chickpeas (1 can or 1 1/2 cups)
  • 285 grams corn (1 can or 1 3/4 cups)
  • 400 grams diced tomatoes (1 can)
  • 1 cup passata (or 1/2 cup tomato paste + 1/2 cup water)
  • 1/2 lemon, juiced


  1. Heat a large saute pan (or a large pot) over medium-high heat. Add the water, mushrooms, bay leaf and seasonings. Stir well and saute for 5 minutes or until mushrooms shrink and release water.

  2. Stir in the winter squash, chickpeas, corn, diced tomatoes, and passata. Bring to a boil and simmer for 10-15 minutes stirring occasionally (so the liquid reduces and the sauce thickens). Lower the heat slightly if the sauce starts to stick to the bottom and stir more often.

  3. Remove from heat, let cool slightly, and stir in the juice from half a lemon.

  4. Serve with your favourite starch or enjoy it on its own.

Recipe Notes