Butternut Squash Tagine with Dried Apricots

Butternut squash tagine; a simple Moroccan-influenced vegetarian dish that also features onions, apricots, and almonds in a harissa sauce.

Cooking and preparing this recipe takes around an hour, but once the prep is done, all you do is pile stuff in the pot, set the heat and walk away!

Vegetarian Moroccan-Influenced Squash Tagine

I love me a good Moroccan or Tunisian-influenced tagine, and this butternut squash recipe joins a host of them already on my site.

I have meaty options like my duck leg tagine, chicken tagine and lamb tagine and veggie options like my sweet potato tagine, chickpea tagine and a mixed vegetable tagine. I've also got a wonderful fish tagine with preserved lemons.

This recipe really is one for the people who like a little sweetness in their main courses.

We have the natural earthy sweetness of butternut squash, onions and apricots.

The savoury comes from one of my favourite spice pastes, harissa and wonderfully nutty almonds.

This dish is gloriously simple, no fine dice here, just some rough chopping and peeling.

Then you chuck stuff in a pot, a lid goes on, and you walk away for 40 minutes!

Frequently Asked Questions

Do I have to use a tagine?

No, you can use a pan with a tight-fitting lid, you want something of a similar size, around 20-22cm (for two people) and not too deep.

If you have a perfect pan but no lid, you can improvise with some tin foil.

Can I make this vegan?

The only thing in this dish that isn't vegan is honey, and that is debatable in some circles.

If I wanted to make this vegan and didn't eat honey, then I would be likely to choose agave syrup. Mainly because it is the common honey sub that I find most palatable, but you could use anything you like.

What can I do with leftover squash?

Cooking butternut squash for two often leads to a fair amount of leftovers. Once cut, butternut squash will last for around a week in the fridge in an air-tight container.

Here are a few recipes for you to inspire you to use up any leftovers.

• Roasted Butternut Squash Pasta.
• Burmese Pumpkin Curry.
• Butternut Squash Chilli.
• Roasted Butternut Squash Risotto.

What harissa paste should I use?

I usually use a rose harissa paste made by Belazu, which is commonly available in most UK supermarkets.

Le Phare du Cap Bon seems to be the most commonly available harissa paste on my travels around Europe. I have made this recipe with it, and it tastes good, although it is not rose harissa.

Do I have to add rose water?

No, it is both a divisive and costly ingredient. I love it, and it does need to be used sensitively, or your dinner will taste like a cross between a perfume shop and Turkish delight.

As a result, you should feel free to omit it if you wish.

Serving Suggestions

I ordinarily serve butternut squash tagine as a vegetarian main course with a simple side.

Usually, I'd add some simply cooked bulgur wheat or buttered couscous and throw on a generous handful of coriander or parsley.

Bread is particularly good with this dish, and there is a glorious Moroccan flatbread called Moroccan Msemen flatbread that works particularly well.

This also rocks as a vegetable side dish, particularly with fattier cuts of meat or oily fish.

I've served with everything from my harissa salmon and harissa lamb chops to my za'atar chicken legs.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20-22cm or 8-9″ tagine or a similarly sized skillet with a tight-fitting lid. Mine is made by Staub.
• Chopping board.
• Kitchen knife.
• Vegetable peeler.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.