Recipe of Yummy Butternut Squash Tagine

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Butternut Squash Tagine. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Tagine Recipe. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. By Caroline Hire - Food writer.

You can have Butternut Squash Tagine using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Butternut Squash Tagine

1. Make ready 1 tbsp. of olive oil or fry light spray.
2. Make ready 1 of medium sized butternut squash, chopped into small 1cm cubes.
3. Prepare 4 Cloves of garlic, bashed and roughly chopped up.
4. Prepare 1 of Red onion finely sliced.
5. You need 1/2 tsp of cayenne pepper.
6. Take 1 tsp of ground ginger.
7. It’s 1 of cinnamon stick.
8. It’s 1 tsp of ground coriander.
9. It’s 1 tsp of ground cumin.
10. It’s 1 carton of passata 500grams.
11. Make ready 3 of preserved lemons, pips taken out and roughly chopped up.
12. Take 200 grams of halloumi cut into cubes.
13. Prepare 150 ml of stock (vegetable or chicken).
14. You need 1 tbsp. of clear runny honey.
15. You need 12 of olives.
16. Make ready to taste of Salt and Pepper.
17. It’s of Fresh coriander as a garnish.
18. It’s of Yogurt – optional.

Vegan Butternut Squash Tagine, the best recipe you will find and so so easy to make.If you are looking for some vegan recipe inspiration or just to cut.The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself.Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end.

Butternut Squash Tagine instructions

1. On the hob! Slice in half and remove the seeds from the butternut squash, peel, and chop it. USE a STRONG sharp knife..
2. .
3. Chop up the onion and garlic..
4. Prepare the spices and lemon..
5. With a saucepan or tagine heat it up on the hob to a medium heat. Drizzle or spray the oil and add then throw in the onion and garlic, let it slowly soften for 4 – 5 minutes stirring regularly..
6. Next add the spices for a minute or two to heat through, then the lemon. Add the butternut squash stirring well to coat all the cubes with the spices. Splash in the tomato passata, stir….. and the honey and salt and pepper..
7. .
8. Pour in the stock cube, now let the sauce do its things, bring it down to a gentle simmer. Stir occasionally to make sure its not burning on the bottom..
9. Check the butternut squash with a fork or knife after 20 minutes to see if its soft all the way through but not mushy. It may need another 10 minutes or so. At the end stir in the halloumi and olives to heat through..
10. Serve with couscous, and flat breads! delicious!.

I love seeing your takes on my recipes!This Moroccan butternut squash and sweet potato tagine makes for a nutritious meatless meal!Make it any night of the week for a vegetarian staple!

This one is just for serving, but the tagine (confusing as it is the name for both the vessel and the recipe) comes together easily on the stovetop with no fancy equipment.A tagine is a North African dish, traditionally cooked in a heavy clay pot.Tagines are slow cooked Preparing the butternut squash is the most consuming part of this recipe.I like to get it out the way.Moroccan Butternut Squash, Chickpea and Quinoa Tagine.