Roasted Butternut Squash Tagine

My favourite part about this vegetarian tagine is the sweetness that comes from the apricots, that’s used to balance the spice. Using naturally sweet butternut squash or even sweet potatoes instead of meat makes this recipe not only economical, but delicious too.

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Ingredients

butternut squash 600 g (chopped)
onion 1 (diced)
garlic cloves 5 (crushed)
ginger 1 (chopped)
dried apricots 100 g (chopped)
harissa paste 2 tsp
tomato passata 500 g
chickpeas 400 g (drained)
fresh coriander 1 handful (chopped)
olive oil 2 tbsp
honey 1 tbsp
natural yoghurt 100 g
tomato purée 1 tbsp
ground coriander 1 tsp
ground cinnamon 1 tsp
smoked paprika 1 tsp
couscous 200 g
vegetable stock cube 1

Method

Preheat the oven to 180°C/160°C fan/gas mark 4.
Peel and chop the butternut squash into small chunks. Add to a baking tray with half the oil and a pinch of salt and pepper. Toss to coat and roast in the oven for 30 minutes.
Dice the onion. Crush the garlic cloves. Peel and finely chop the ginger. Chop the apricots.
Heat the rest of the oil in a heavy-based pan over a low to medium heat. Add the onion, garlic and ginger and fry for 7–8 minutes, until softened. Add the coriander, cinnamon, paprika and harissa. Cook for 2 minutes. Stir in the tomato purée.
Make up the vegetable stock cube with 125ml boiling water per serving (500ml for 4 servings). Stir in the tomato puree, tomato passata, the drained chickpeas, apricots, and vegetable stock cube.
Bring to the boil and add the roasted butternut squash. Turn the heat down to low, cover the pan and simmer on the lowest heat for 1 hour.
Season the tagine to taste with salt, pepper and honey.
Cook the couscous according to the packet instructions. Roughly chop the fresh coriander leaves and stalks. Fluff up the couscous with a fork and stir though half the coriander.
Serve the tagine with the herby couscous and a dollop of natural yogurt. Scatter the rest of the couscous on top. Enjoy!

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Roasted Butternut Squash Tagine

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Ingredients

Method

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