Butternut Squash Tagine with Almonds and Apricots

Warm North African and Arabian peninsula flavours make this butternut squash recipe a perfect Autumn Pumpkin dish!

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.

Warm North African and Arabian peninsula flavours make this butternut squash recipe a perfect Autumn Pumpkin dish!

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.

Warm North African and Arabian peninsula flavours make this butternut squash recipe a perfect Autumn Pumpkin dish!
Butternut Squash Tagine WIth Almonds and Apricots

Butternut Squash Tagine WIth Almonds and Apricots

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Warm North African and Arabian peninsula flavours make this butternut squash recipe a perfect Autumn Pumpkin dish!


  • 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


  1. 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
  2. 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
  3. Add in the honey, paprika, harissa paste and apricots and cook for 30 seconds
  4. Turn down the heat to low and add in the butternut squash and stir to ensure it is coated in the sauce
  5. 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
Calorific details are provided by a third-party application and are to be used as indicative figures only.

37 thoughts on this Recipe:

  1. Ah, yes!!! Love and passion for food. It should be a creative process although when it comes to cakes and such I’m more of a traditionalist — I don’t make a lot of sweets. But your butternut squash tagine really interests me. I don’t usually add fruit to vegetables unless it’s a salad but the flavors here call me. I love the addition of the almonds. I bet it gives the tagine a lovely crunch. Very creative.

  2. Waw, this recipe is heaven on Earth. I definitely must make this deliciousness. I love the addition of almonds. That makes it sooo extra yummy. Divine! Thank you so much for sharing this delicious recipe Brian ??

  3. I love all the flavours in this recipe. I’d have to make my own harissa as it’s hard to find in Italy, but I’d love to try this tagine! I even have tagine dishes from Morocco to serve it in!

  4. Why would one not explore global flavors? That would be so boring! This sounds wonderful, and I’m sad I don’t have any apricots on hand at the moment or harissa paste, or I’d make this right now. We love North African and Middle Eastern flavors in our home, they remind me of cooking with my grandparents.

    • Thank you ๐Ÿ™‚ Fortunately Dried Apricots are always available here but have to make my own Harissa paste, I am working on a recipe section at the moment that features a whole host of store cupboard ideas that do not warrant a post on their own of which Harissa will be right up there ๐Ÿ™‚

  5. Wow! What an easy dish to make! I love almonds and I can only imagine that the apricots make this dish totally divine

  6. This looks like a great substitute for sweet potatoes since I’m not a fan of those! I bet the sweet and salty combo is heaven

    • I’m still trying to find a way to cook with sweet potatoes, I’m not 100% convinced just yet but this works so well with the North African flavours ๐Ÿ™‚

  7. Such beautiful flavours and colours in this tagine. Very healthy and pretty quick to make too which is a bonus. Perfect after a busy day at work.

  8. All of my veggie friends will flip over this!!! Thanks for sharing with Saucy Saturdays. I know we have some vegetarian bloggers that will start drooling. I think the omnivores will too!

  9. Pingback: Burmese Pumpkin Curry with Tamarind | Krumpli
  10. This looks amazing! Definitely something my family would love to eat! Love the addition of the almonds and apricots to this too! Thank you so much for sharing this with us at #SaucySaturdays!

    • Thanks Dini, I love #saucysaturdays such a great variety of stuff, I do mean to try and post more often but Suaturday afternoons seem to be an odd time for me, no idea why I seem to have made them the busiest time of my week?

  11. This is lovely! I have a bumper crop of butternut squash this year, and this will be a wonderful way to use some of them. This will also be great as part of a vegetarian Thanksgiving meal option for the non-meat eaters in my house. I wouldn’t have thought to pair apricots with the squash — nice!

    • I love adding a different kind of sweetness to squash I think it works really well, honoured to think it would work on a thanksgiving spread, I hope it is enjoyed ๐Ÿ™‚

  12. Wow, I know I will love this! I could live on butternut although in Australia everyone calls it pumpkin. Being the American at heart, I always end up saying ‘butternut squash oh I mean pumpkin.”

    • I have exactly the same dilemma and often use them interchangeably now, in fact I have a recipe coming up where I have called it pumpkin… Oh the problems of global food names ๐Ÿ˜‰

    • Cheers Molly, I love Harissa paste with all sorts of stuff but I find it does go really well with squashes and pumpkin.

  13. Hi Brian, This sounds delicious! Love butternut squash recipes and anything with nuts!! Can’t wait to try it!

    • Thanks Sherri, I hope you enjoy it as much as we do… Nuts in savoury dishes seem to be a bit of an obsession for me at the moment ๐Ÿ™‚

  14. What a lovely and simple but different way to use a butternut. I wouldn’t have thought to add almonds but I reckon they are nice and nubbly next to that soft spiced squash ๐Ÿ™‚

Leave a comment