Butternut Squash Tagine. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. By Caroline Hire - Food writer. Make this tasty vegetarian tagine that kids will love as much as grown-ups.
A Middle Eastern dish of complex flavours, combining health-promoting butternut squash with sweet apricots, honey, intense and piquant preserved lemon, tomatoes and fragrant spices.
Hello Health Seekers, Yes, I know, I am cheating - my dish is not cooked in the traditional tagine dish or in the oven for that matter, and I only say it's.
This Moroccan butternut squash and sweet potato tagine makes for a nutritious meatless meal!
You can have Butternut Squash Tagine using 18 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Butternut Squash Tagine
- You need 1 tbsp. of olive oil or fry light spray.
- You need 1 of medium sized butternut squash, chopped into small 1cm cubes.
- Prepare 4 Cloves of garlic, bashed and roughly chopped up.
- Prepare 1 of Red onion finely sliced.
- Prepare 1/2 tsp of cayenne pepper.
- Prepare 1 tsp of ground ginger.
- It's 1 of cinnamon stick.
- You need 1 tsp of ground coriander.
- Prepare 1 tsp of ground cumin.
- It's 1 carton of passata 500grams.
- You need 3 of preserved lemons, pips taken out and roughly chopped up.
- You need 200 grams of halloumi cut into cubes.
- Prepare 150 ml of stock (vegetable or chicken).
- Prepare 1 tbsp. of clear runny honey.
- Prepare 12 of olives.
- Prepare to taste of Salt and Pepper.
- You need of Fresh coriander as a garnish.
- Prepare of Yogurt – optional.
Make it any night of the week for a vegetarian staple! This one is just for serving, but the tagine (confusing as it is the name for both the vessel and the recipe) comes together easily on the stovetop with no fancy equipment. PS: If you make my vegan tagine with butternut squash, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
Butternut Squash Tagine instructions
- On the hob! Slice in half and remove the seeds from the butternut squash, peel, and chop it. USE a STRONG sharp knife..
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- Chop up the onion and garlic..
- Prepare the spices and lemon..
- With a saucepan or tagine heat it up on the hob to a medium heat. Drizzle or spray the oil and add then throw in the onion and garlic, let it slowly soften for 4 – 5 minutes stirring regularly..
- Next add the spices for a minute or two to heat through, then the lemon. Add the butternut squash stirring well to coat all the cubes with the spices. Splash in the tomato passata, stir….. and the honey and salt and pepper..
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- Pour in the stock cube, now let the sauce do its things, bring it down to a gentle simmer. Stir occasionally to make sure its not burning on the bottom..
- Check the butternut squash with a fork or knife after 20 minutes to see if its soft all the way through but not mushy. It may need another 10 minutes or so. At the end stir in the halloumi and olives to heat through..
- Serve with couscous, and flat breads! delicious!.
This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the. A tagine is a North African dish, traditionally cooked in a heavy clay pot. Tagines are slow cooked Preparing the butternut squash is the most consuming part of this recipe. I like to get it out the way. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself.
