Butternut Squash Tagine Recipe
Almonds add crunch, and dried apricots add a fruity surprise in this slightly spicy and wonderfully simple butternut squash tagine.
Servings 2 Servings
Calories 421kcal
Ingredients
- 1 Medium Onion 150g
- 350 g Butternut Squash 2-2½ Cups (prepared volume)
- 50 g Blanched Almonds ⅓-½ Cup
- 50 g Dried Apricots 6-7
- 125 ml Vegetable Stock ½ Cup
- 1 tablespoon Rose Harissa Paste
- 1 tablespoon Olive Oil
- 1 teaspoon Rosewater
- 1 teaspoon Honey 7g
- 1 tablespoon Lemon Juice
- ¼-½ teaspoon Salt
- ½ tablespoon Zaatar
- Coriander (to garnish)
Instructions
- Mix together the vegetable stock, harissa paste, rosewater, honey, lemon juice, olive oil and salt, then set aside.
- Top and tail the onion, cut it in half, peel it, then cut each half into 4 wedges, and separate them into individual petals.
- Peel and cut the butternut squash into a 25mm or 1" dice.
- Cut the dried apricots into strips 5-6mm (¼") thick.
- Place the onions in a single layer on the base of a small (20-22cm or 8-9") tagine.
- Add the diced butternut squash and sprinkle over the almonds and dried apricots.
- Pour over the "sauce" that we made earlier then sprinkle over the za'atar.
- Place the lid on the tagine pot, turn the heat to low-medium and cook for 35-40 minutes or until the butternut squash is cooked.
Video
Nutrition
Serving: 1 | Calories: 421kcal | Carbohydrates: 54g | Protein: 10g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 19g | Sodium: 1345mg | Fiber: 12g | Sugar: 25g
