Big Zombie Goes Butternuts Recipe

Name: Big Zombie Goes Butternuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash; 1 can, chickpeas (garbanzo); 1 cup, cauliflower florettes, cut or separated; 1 cup dried prunes or dried apricots or a combination of both; 2 crushed garlic cloves; 1/4 cup skinless almonds, marcona preferred; 2 teaspoons cumin; 2 teaspoons ground ginger; 1 teaspoon ground cinammon (or cassia), use a mortar and pestel if you can...; 1 tablespoon turmeric; salt and pepper; Dried couscous; 1 cup chicken or vegetable stock

Servings: persons

1 large butternut squash
1 can, chickpeas (garbanzo)
1 cup, cauliflower florettes, cut or separated
1 cup dried prunes or dried apricots or a combination of both
2 crushed garlic cloves
1/4 cup skinless almonds, marcona preferred
2 teaspoons cumin
2 teaspoons ground ginger
1 teaspoon ground cinammon (or cassia), use a mortar and pestel if you can...
1 tablespoon turmeric
salt and pepper
Dried couscous
1 cup chicken or vegetable stock

1
["Peel, seed and dice up the squash into chunks about 1"" per side.", "Combine your dry spices together in a pie pan. Use a fork to blend together as they will all go in at once.", "In the bottom of your tagine warm up some extra virgin olive oil (PLEASE don't call it #@!~#g EVOO!!!!)", "When the oil is hot add the squash and the garlic and turn with a wooden spoon until lightly colored.", "Add the chickpeas, cauliflower and the spices and continue to turn the mixture. Season with salt and pepper and then add the stock.", "Cover and simmer for about 1 hour. Meanwhile give the almonds a rough chop in a food processor. As the dish gets close to finish (when the squash is tender), stir in the almonds and dried fruits and recover. That means put the lid back on.", "Start the couscous to package directions.", "Taste for salt and pepper. Finally, plate the tagine over individual servings of couscous or allow your guests to do it themselves.", "Note to cooks: you can also add chopped preserved lemon or sliced okra to the mix (if you're not an ""I hate okra"" weenie). You might also keep some harissa on the side as a condiment."]

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large butternut squash, 1 can, chickpeas (garbanzo), 1 cup, cauliflower florettes, cut or separated, 1 cup dried prunes or dried apricots or a combination of both, and more.

Yes, Big Zombie Goes Butternuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Zombie Goes Butternuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions