This simple vegetarian butternut squash tagine is a winner for those of you who like a bit of sweetness in their savoury courses!
Easy Pumpkin Tagine.
For some people sweetness in savoury food does not work, those people are all sorts of wrong!
This recipe really is one for the people that 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 then 10 minutes of serving. Then a lid goes on and you walk away for 40 minutes!
In many ways, it is a “sister dish” to my sweet potato tagine which explores the same cuisine but with very different flavours.
The same goes for this simple mixed vegetable tagine.
If you are cooking for two then the first thing you will note is that you have lots of leftover butternut squash.
Don’t worry, I have plenty of recipes for you to choose from to use up any leftovers.
You can of course swap out the butternut squash for other varieties from the pumpkin family.
The flavours work although the cooking time does vary a little.
I always buy my harissa pasta and use a variety called Le Phare du Cap Bon.
You can make decent homemade approximations but for me, they all lack a level of complexity that comes from the variety of types of pepper used in a traditional paste.
The final ingredient of note is rose water, this will and does divide opinion.
It does need using with sensitivity or your dinner will taste like a cross between a perfume shop and Turkish delight. So tread carefully and if you are worried then omit it, the recipe still tastes wonderful!
I ordinarily serve this recipe as a vegetarian main course.
As I have mentioned this recipe has some sweetness so you do not want to add more in the side dish.
But this also works really well as a side dish and matches really well with both lamb or pork. In particular the fattier cuts of both!
Almonds add crunch and dried apricots add a fruity surprise in this slightly spicy and wonderfully exotic butternut squash tagine.
- 400 g Butternut Squash
- 100 g Onion
- 50 g Blanched Almonds
- 1 Tsp Olive oil
- 50 g Butter
- 4 Cloves Garlic
- 75 g Dried Apricots
- 35 g Harissa Paste
- 1 Tbsp Rosewater
- 1 Tsp Honey
- 1 Tbsp Lemon Juice
- 2 Tbsp Water
- Salt to Taste
- Peel and cut the butternut squash into a rough 2cm dice.
- Top and tail the onion and then peel it before cutting into 8 wedges.
- Slice the garlic as finely as you can.
- Cut the dried apricots in half.
- Heat a heavy-based pan with a well-fitting lid over a medium heat.
- Add the almonds a toast them for 2-3 minutes, stirring occasionally to prevent burning.
- Add the olive oil and butter to the almonds.
- When the butter has almost melted add the onions and cook for 5 minutes stirring occasionally.
- Add in the harissa paste, apricots and garlic and stir to combine.
- Turn down the heat to low.
- Add in the butternut squash and the honey stirring to ensure everything is combined.
- Finally add the salt, lemon juice, rosewater and water stirring once more.
- Cover with a lid and cook for 40 minutes over a low heat or until the butternut squash is cooked.
Amount Per Serving: Calories: 639Total Fat: 41gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 54mgSodium: 875mgCarbohydrates: 70gFiber: 17gSugar: 32gProtein: 11g
Calorific details are provided by a third-party application and are to be used as indicative figures only.