Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash tagine. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Butternut Squash Tagine is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Butternut Squash Tagine is something which I’ve loved my entire life.
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. Make this tasty vegetarian tagine that kids will love as much as grown-ups.
To get started with this particular recipe, we have to prepare a few components. You can cook butternut squash tagine using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash Tagine:
- Prepare 1 tbsp. olive oil or fry light spray
- Get 1 medium sized butternut squash, chopped into small 1cm cubes
- Prepare 4 Cloves garlic, bashed and roughly chopped up
- Get 1 Red onion finely sliced
- Take 1/2 tsp cayenne pepper
- Make ready 1 tsp ground ginger
- Take 1 cinnamon stick
- Take 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
- Prepare 200 grams halloumi cut into cubes
- Make ready 150 ml stock (vegetable or chicken)
- Take 1 tbsp. clear runny honey
- Take 12 olives
- Make ready to taste Salt and Pepper
- Make ready Fresh coriander as a garnish
- Get Yogurt – optional
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 delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the. A tagine is a North African dish, traditionally cooked in a heavy clay pot.
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!
Tagines are slow cooked Preparing the butternut squash is the most consuming part of this recipe. I like to get it out the way. 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. PS: If you make my vegan tagine with butternut squash, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.
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