Butternut squash, guys! Do you love it as much as I do? It is sweet and satisfying and hearty and, most importantly, cheap during this time of year. I’m not a big fan of the fall/winter season, but the abundance of squash definitely helps assuage my misery on those cold, blistery days. If you’re like me, you’re always looking for innovative ways to use up the squash that’s surely piled high on your kitchen counter.
Butternut squash soup and maple-glazed roasted squash are staples, of course, but what about something a little more exotic like a North African dish? Enter Moroccan tagine. Tagine is a spicy stew traditionally featuring chunks of beef or lamb, slow-cooked in a clay pot that also happens to be called a tagine. In the absence of a tagine, a dutch oven or regular old pot works just fine.
Once you have all the necessary spices, tagine is extremely easy to make. You start by sautéing onion and garlic along with some tomato paste and the Moroccan spice mix. Then you add the squash, chickpeas, some apricot for sweetness, and vegetable broth and you simmer away for 20 minutes while the spices cook down and the intense flavours of cinnamon, paprika, and cumin develop. The kitchen is going to smell amazing!
Then all you need to do is prepare a fluffy bed of couscous for your stew and top it with toasted almonds and fresh parsley. Delicious!
This recipe makes enough for 6 servings, so it’s the perfect thing to whip up on a Sunday to meal prep for the rest of the week. The stew stores really well in the refrigerator and can easily be reheated on the stove or in the microwave with a splash of water to moisten it up.
What are you waiting for? Get that pot on the stove and start firing up your hearty Moroccan butternut squash stew. Let me know in the comments how it turns out! Happy cooking!