Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash tagine. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Butternut Squash Tagine is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Butternut Squash Tagine is something which I’ve loved my entire life. They’re fine and they look fantastic.
By Caroline Hire - Food writer. Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve.
To begin with this recipe, we have to prepare a few components. You can cook butternut squash tagine using 18 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Tagine:
- Get 1 tbsp. olive oil or fry light spray
- Make ready 1 medium sized butternut squash, chopped into small 1cm cubes
- Make ready 4 Cloves garlic, bashed and roughly chopped up
- Make ready 1 Red onion finely sliced
- Make ready 1/2 tsp cayenne pepper
- Take 1 tsp ground ginger
- Make ready 1 cinnamon stick
- Prepare 1 tsp ground coriander
- Get 1 tsp ground cumin
- Make ready 1 carton passata 500grams
- Get 3 preserved lemons, pips taken out and roughly chopped up
- Take 200 grams halloumi cut into cubes
- Take 150 ml stock (vegetable or chicken)
- Prepare 1 tbsp. clear runny honey
- Prepare 12 olives
- Prepare to taste Salt and Pepper
- Prepare Fresh coriander as a garnish
- Make ready Yogurt – optional
I love seeing your takes on my recipes! 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. 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.
Instructions to make Butternut Squash Tagine:
- On the hob! - Slice in half and remove the seeds from the butternut squash, peel, and chop it. USE a STRONG sharp knife.
- Chop up the onion and garlic.
- Prepare the spices and lemon.
- 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.
- 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.
- 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.
- 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.
- Serve with couscous, and flat breads! delicious!
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, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine. This easy Lamb Tagine recipe is a simple version of the classic casserole stew dish from Morocco. Made with chick peas and butternut squash, this dish is a delicious dinner.
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