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Butternut Squash Tagine Recipe

 

I think I have a new favorite meal.  A tagine is a dish from northern Africa named after the earthenware pot in which it is cooked.  Luckily, you don't need a tagine to make this delicious one pot meal.  Personally, I used a dutch oven.  You can also use a soup pot.  Another option would be after sautéing the onions, combining the rest of the ingredients in a crock pot so that the flavorful aromas could greet you when you come home from work.  This is a perfect warming meal for those cold autumn evenings.  It is especially true writing this with 6" of snow outside and more to come!

What there is to love about this recipe:

- Easy to make, one pot meal

- Like any good stew, it tastes even better the next night

- Beta carotene (that orange color) is protective against oxidative stress

- Perfect layers of flavors to provide the perfect blend of spicy and sweet

Prior to adding the honey, I had my professional taste tester try this meal and he confirmed it is finger licking good!

 

 

Ingredients:

2 tablespoons healthy harvest olive oil

1 sweet yellow onion, peeled and diced

4 cloves garlic, peeled and thinly sliced

2 teaspoons ground cumin

1 teaspoon cinnamon

½ teaspoon ginger

2 teaspoons turmeric

2 teaspoons dried red chili flakes (I would do 1 teaspoon if you are sensitive to spicy foods)

1 butternut squash, peeled and diced into 1-inch cubes

1 28-oz jar chopped tomatoes

1 14-oz can chickpeas

2 teaspoons honey

½ cup dried apricots, chopped

Juice from 1 lemon (or 2 preserved lemons, chopped)

Sea salt and black pepper to taste

½ bunch fresh parsley, chopped

1.25 lbs of chicken cubed (optional)

4 cups of rice

Directions:

1.) Add olive oil to a cold soup pot or Dutch oven and heat to medium on the stove.

2.) Add diced onions and sliced garlic and sauté, until both are soft.

3.) To the onions: add cumin, cinnamon, ginger, turmeric, and dried chili flakes.

4.) Sauté onion and garlic with spices, until spices are toasted and fragrant.

5.) Add chopped butternut squash, tomatoes, chickpeas, and chicken to the pot along with 1½ cups of water. Stir and cover pot slightly. Bring up to a simmer and let cook until squash is tender (about 30-35 minutes). Add the same time begin preparing rice.

6.) Last, add the honey, apricots, and lemon. Stir, taste, and season with salt and pepper. Scatter with fresh parsley and serve with rice.

 


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