Butternut squash tagine combines rich flavors and vibrant ingredients for a comforting dish that warms the soul. This recipe features roasted butternut squash, spiced with cinnamon, ginger, and a hint of saffron, creating a delightful meal that’s both hearty and satisfying. I love its balance of sweetness and spice, perfect for any occasion, whether it’s a cozy dinner or a festive gathering.
To make this delicious tagine, I use ingredients like oil, onion, garlic, ground spices, tomatoes, preserved lemon, raisins, and, of course, butternut squash. Adding kale and chickpeas gives it a nutritious twist, and serving it with couscous or rice elevates the dish even further.
What Is Butternut Squash Tagine?
Butternut squash tagine is a delightful dish originating from North Africa. It features butternut squash as the star ingredient, combined with various spices and other vegetables.
This dish is often simmered in a traditional earthenware pot called a tagine, allowing flavors to meld beautifully. I love how the spices, such as cumin, coriander, and cinnamon, complement the sweetness of the squash.
The combination of sweet and savory makes every bite enjoyable. I usually serve it over couscous or with crusty bread to soak up the delicious sauce.
Butternut squash tagine can be a vegetarian or vegan option, making it suitable for various diets. It’s hearty and nutritious, providing a comforting meal during colder months. This dish also showcases the vibrant colors of the vegetables, making it visually appealing on the plate.
Ingredients:
- 2 tablespoons of olive oil
- 1 finely chopped large onion
- 5 finely chopped garlic cloves
- 2 teaspoons of ground cinnamon
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground ginger
- ½ teaspoons of ground nutmeg
- ¼ teaspoon of cayenne pepper (or to taste)
- A pinch of saffron
- 4 cardamom pods
- 2 bay leaves
- 2 x 14 oz tin chopped tomatoes
- 1 chopped very finely preserved lemon
- ¼ cup of raisins
- ¾ teaspoons of salt (or to taste)
- Black pepper, to taste
- ½ medium butternut squash
- 2 teaspoons of date syrup
- 3.5 oz of kale (remove the tough stems)
- 1½ cups of cooked chickpeas
- 2 cups cooked rice or couscous, to serve
- Pomegranate arils, to serve
- Almond flakes, to serve (optional)
How to make butternut squash tagine?
- Begin by gently sweating diced onions in hot oil in a heavy-bottomed pot equipped with a lid. This process, which should take approximately 7 minutes, involves simmering the onions over low heat, stirring occasionally, until they become translucent and softened.
- Introduce minced garlic to the pot and continue cooking for an additional 5 minutes. This allows the garlic to soften and meld with the onions, creating a fragrant base for the sauce.
- Incorporate the ground spices and cook for 1-2 minutes over low heat, ensuring constant stirring to prevent scorching. This step toasts the spices, releasing their full aromatic potential.
- Introduce the remaining ingredients (omitting the specific list) to the pot. Bring the mixture to a simmer, then reduce heat and cover the pot. Allow the flavors to meld and the sauce to simmer for approximately 45 minutes gently, or until the tomatoes have broken down and the sauce attains a smooth consistency.
- Remove the lid from the pot and continue cooking over low-medium heat. This stage evaporates excess moisture, resulting in a thickened and concentrated sauce.
- While the sauce simmers, prepare the butternut squash. You can bake it in a preheated oven at 200°C (390°F) for 25-30 minutes or steaming it for approximately 30 minutes. Both methods will yield tender and flavorful squash.
- Once the sauce has reached the desired thickness, taste and adjust the seasoning as needed. Incorporate salt and freshly ground black pepper to taste. For an added touch of sweetness, consider a drizzle of date syrup.
- Introduce chopped kale to the simmering sauce, cover the pot, and cook for 10 minutes. This allows the kale to wilt and gently absorb the flavors of the sauce.
- Stir in the pre-cooked chickpeas to warm them through and distribute them evenly throughout the sauce.
- Serve the completed dish over a bed of fluffy couscous or rice. Enhance the presentation with a generous garnish of toasted almond flakes and vibrant pomegranate seeds.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 328 |
| Protein | 11 g |
| Carbohydrates | 54 g |
| Sugars | 12 g |
| Fat | 11 g |
Serving Suggestions
Accompaniments
The right accompaniments can transform butternut squash tagine into a delightful meal. I often serve it with couscous or quinoa for a nutritious, hearty side. They absorb the tagine’s flavors and add texture.
Fresh herbs, like cilantro or parsley, make a lovely garnish. They add a burst of color and freshness. For a crunchy contrast, I enjoy some toasted almonds or pistachios sprinkled on top.
A small dish of yogurt or a dollop of harissa also complements the warmth of the spices. It balances the dish with creaminess and a hint of tang, enhancing each bite.
Plating and Presentation
I pay attention to plating to make my butternut squash tagine visually appealing. I use a wide, shallow bowl, allowing the vibrant colors to stand out.
Placing the tagine in the center creates a focal point. I often arrange a scoop of couscous or quinoa around the edges. This creates contrast and invites guests to mix the flavors.
For an appealing touch, I scatter pomegranate seeds on top. Their bright red color and burst of sweetness catch the eye. Investing time in the presentation makes the meal feel special and inviting.
Storing and Reheating
Refrigeration Best Practices
I recommend allowing the butternut squash tagine to cool to room temperature before storing it. Once cooled, place it in an airtight container to prevent moisture loss and contamination.
Label the container with the date. This helps to track freshness. When stored correctly, the tagine lasts in the refrigerator for about 3 to 5 days.
To enjoy the tagine later, I often suggest dividing it into smaller portions. This way, I can reheat only what I need, minimizing waste and maintaining quality.
Freezing and Thawing
If I need to store the tagine longer, freezing is an excellent option. I scoop the cooled tagine into freezer-safe containers or zip-top bags, removing as much air as possible. This helps to avoid freezer burn.
Mark each container with the date and a description of its contents. The tagine can be frozen for up to 3 months without sacrificing too much flavor or texture.
When I’m ready to enjoy it again, I thaw the tagine in the refrigerator overnight. For quicker thawing, I use the microwave on low power. After thawing, I reheat on the stove over medium heat, stirring occasionally until heated.
Conclusion
Butternut squash tagine offers a delightful combination of flavors and textures – the sweetness of the squash pairs wonderfully with spices like cumin and cinnamon.
I appreciate how adaptable this dish is. You can customize it based on seasonal vegetables or your favorite protein.
Each bite celebrates fall flavors and warmth. This tagine feels cozy, making it perfect for gatherings or a comforting meal at home.
I love serving it over couscous or quinoa. This adds a hearty element that rounds out the dish beautifully.
Make sure to try this recipe; it’s both nutritious and satisfying. You might find it becoming a staple in your kitchen.
As mentioned above, harissa is a great accompaniment for this tagine.
Get its recipe now (by clicking the image below):
