Warm North African and Arabian peninsula flavours make this butternut squash recipe a perfect Autumn Pumpkin dish!
It is definitely that time of year, butternut squash or pumpkin season a wonderful time of year when flavours turn from fresh and light summer flavours to warm and heartening flavours designed to make you feel cozy. This is a tagine with a little spice and heat and a wonderful sweetness that makes my heart skip a beat, you should definitely keep your eyes open for a few more butternut squash recipes heading your way in the coming weeks.
Our harvest this year has been spectacular to say the least. It is the first year we have grown squash after never really knowing what to do with them, so last year we were determined to learn how to use squashes and pumpkins and both myself and my wife were shocked at the variety of dishes you can make.
I think it is fairly evident from my recipe index that I have passion for food that knows no boundaries, so this butternut squash tagine with its North African and Arabian flavours is just an extension of that passion.
I posted my 50th recipe in just 6 months midweek with my sweet and sour chicken recipe and was taking a stroll around and realised I have recipes from all over Europe, North Africa, the Indian Sub Continent, some good ol’ food from the US of A. Plenty of Asian influences from South East Asia and China.
Of course these recipes are my take on the flavours these countries love and are known for, I am no food Nazi. The notion of authentic food is dull to me, food as far as I am concerned should be about love and passion and not about rules and I look forward to my next 50!
I never cease to be confused by my taste buds, I really do not have much of a sweet tooth. Well I don’t ever hanker after a dessert, but a touch of sweetness along side savoury favours and I am gonna sit up and beg for more!
As a result, for me the honey and apricots in this dish sit beautifully along side the sweet and earthy butternut squash, people think I am mad when I say Autumn is my favourite season, but laugh away I say food and produce like this are all I need to convince myself I am not mad. Well not on that front anyway.
- 50 g Blanched Almonds
- 1 Tsp Olive oil
- 50 g Butter
- 100 g Onion, Topped and tailed and cut into 8 wedges
- 4 Cloves Garlic, Crushed and skinned but left whole
- 500 g Butternut Squash, Skinned Seeded and then cut in to 2cm by 1cm cubes
- 50 g Dried Apricots, Cut in half
- 1/2 Tsp Sweet Paprika
- 1 Tsp Honey
- 2 Tsp Harissa Paste
- 1/2 Tsp Coarse Sea Salt
- 1 Tbsp Lemon Juice
- 2 Tbsp Water
- Begin with a dry frying pan over a medium heat and toast off your almonds until they begin to colour, continually moving them to prevent burning, this should take 2 minutes
- Add the olive oil and butter to the almonds along with the onion wedges and garlic and cook until they begin to colour, taking care not to burn the almonds, this should take about 5 minutes
- Add in the honey, paprika, harissa paste and apricots and cook for 30 seconds
- Turn down the heat to low and add in the butternut squash and stir to ensure it is coated in the sauce
- Finally add the salt, lemon juice and water and cover with a lid and cook for 20 minutes over a low heat so the squash is cooked but still retains it's shape
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 569 Total Fat: 37g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 54mg Sodium: 961mg Carbohydrates: 59g Fiber: 14g Sugar: 25g Protein: 10g