Butternut Squash Tagine Recipe

Name: Butternut Squash Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 shallots chopped; 2 cloves garlic minced; 1 piece gingerroot peeled fresh, minced; 1 stalk celery chopped; 1 cinnamon stick 3-inch; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons paprika; 1 teaspoon salt; 1 teaspoon ground black pepper freshly; 1/8 teaspoon cayenne pepper or to taste; 32 ounces diced tomatoes or crushed; 1 carrot large, peeled and cut into chunks, 1 cup; 1/3 pound green beans ends trimmed, 2 cups; 1 butternut squash small, or sweet potato, peeled and cut into chunks, 3 1/2 cups; 1/2 head cauliflower cut into florets, 3 cups-we substituted parsnip sliced in small pieces; 1/2 fennel bulb trimmed and cut into chunks, 2 cups; vegetable broth or water; 1/4 teaspoon saffron crushed; 1 cup chickpeas cooked or canned, rinsed if canned; 3 tablespoons fresh parsley chopped

Servings: persons

2 tablespoons olive oil
4 shallots chopped
2 cloves garlic minced
1 piece gingerroot peeled fresh, minced
1 stalk celery chopped
1 cinnamon stick 3-inch
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper freshly
1/8 teaspoon cayenne pepper or to taste
32 ounces diced tomatoes or crushed
1 carrot large, peeled and cut into chunks, 1 cup
1/3 pound green beans ends trimmed, 2 cups
1 butternut squash small, or sweet potato, peeled and cut into chunks, 3 1/2 cups
1/2 head cauliflower cut into florets, 3 cups-we substituted parsnip sliced in small pieces
1/2 fennel bulb trimmed and cut into chunks, 2 cups
vegetable broth or water
1/4 teaspoon saffron crushed
1 cup chickpeas cooked or canned, rinsed if canned
3 tablespoons fresh parsley chopped

1
Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
2
Cover and bake until vegetables are tender, 40 to 45 minutes.
3
About 5 minutes before stew is done, stir in chickpeas.We also added Swiss chard finely chopped.You can also add olives and prunes if you please. Stir in parsley just before serving.
4
Note: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.
5
Serve along side couscous.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 shallots chopped, 2 cloves garlic minced, 1 piece gingerroot peeled fresh, minced, and more.

Yes, Butternut Squash Tagine falls under the Vegetarian 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.

Butternut Squash Tagine

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