Butternut squash tagine

I’ve never managed anything like the Atkins diet but I’ve had phases of eating very healthily (no croissants or cake! Lots of pulses and veggies!). I learnt this recipe during one of those spells and it’s happily remained in my repertoire because it’s tasty and Lewis really likes it.

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It’s adapted from an Ottonlenghi recipe which means it’s delicious but has a bonkers list of ingredients! It’s actually really easy to make and very cheap once you’ve invested in the required condiments (ground coriander/ginger etc). When weighing out the spices I always make a separate mix and keep it in a jar to use for next time to help make this recipe simpler. Lexie loves the cous cous and will only eat the squash if we tell her it’s turnip because she “don’t like squash mummy.”

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Butternut squash tagine

Serves four
Prep time: 10 mins
Cooking time: 20 mins
Budget: £5-10 (£1.50 butternut squash, £3 fresh herbs, we had all the other spices but roughly £1.50-£2 per spice, £1 cous cous)
Ease: Easy

  • 1 large onion, thinly sliced
  • 4 tbsp vegetable oil
  • 50g butter
  • 800g peeled butternut squash or pumpkin, cut into 2.5cm dice
  • ½ chilli, thinly sliced – leave out for kids
  • 4 tbsp chopped fresh parsley
  • 1 bayleaf
  • 3 cardamom pods
  • 1 tsp ground coriander
  • ¼ tsp ground nutmeg (have left this out before when didn’t have it and was fine without)
  • ½ tsp ground ginger
  • ½ tsp ground turmeric
  • Small pinch saffron (have left this out before when didn’t have it and was fine without)
  • 1 cinnamon stick
  • ½ tbsp honey
  • Salt and pepper
  • Chicken or veg stock
  • 4 tbsp fresh coriander, roughly chopped
  • 2 tbsp pinenuts, roasted and roughly chopped
  • Cous cous

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In a large, heavy saucepan, sauté the onion in oil and butter for 10 minutes, add the squash and cook for a few minutes. Add the herbs, spices, honey, salt and pepper, cover with stock (or add a stock cube and cover with water so squash well covered) and simmer for 20-30 mins. It really won’t need more than 30 mins and do check the squash after 15-20 mins – squash cooks really quickly and can disintegrate – the squash should be soft but not collapsing. The sauce should have thickened slightly by now – if it’s too runny, increase the heat to reduce. Stir in half the fresh coriander. Prepare the cous cous as per the packet instructions. Dry fry pine nuts (get a frying pan, heat on stove, add pine nuts and fry until slightly changing colour – try not to burn!). Serve the tagine over couscous and garnish with pine nuts and the rest of the coriander. For kids I fish out the bigger spices like bay leaf/cardamon/cinnamon stick so they are not surprised by random cardamon pods or cinnamon bark!

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One thought on “Butternut squash tagine

  1. Lamb stew with flageolet beans – Mini eats

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