This colourful one pot butternut squash tagine is a great dish to serve when the weather is a bit colder and you need warming up. The spices really add a warmth without being overly hot.
It’s also a great dish when you feel under the weather. The butternut squash is packed with antioxidants especially vitamins A and E. It contains over 17g of fibre per portion so more than half of your daily recommended amount.
It is real comfort food and so easy to make.
Here are some nutritional highlights you could use for your butternut squash tagine:
Nutritional Highlights
- Plant protein from chickpeas keeping you full and energised.
- Beta-carotene from butternut squash and peppers, converted in the body to vitamin A that can improve immune function and support healthy skin.
- Dietary fibre from vegetables, chickpeas and dried apricots to help aid digestion and support gut health.
- Antioxidants such as vitamin C from peppers and polyphenols from spices, which help protect cells from oxidative stress.
Recipe Tips
- If I’m running short of time, I sometimes roast the squash in the oven in a little oil for 25 mins. It will cook quicker this way. It also adds a slightly deeper flavour but both ways work well.
- If you want extra greens, add some chopped kale or spinach when you add the chickpeas at the end.
- If you are cooking for kids, you might want to omit the fresh chilli and serve on the side for those that want the extra spice.
- The dried apricots can also be subbed for dates, raisins or prunes, if that is what you have available.
If you liked this butternut squash tagine recipe, why not try:
Butternut Squash & Black Bean Soup
Butternut Squash and Sage Soup
Sweet Potato & Black Bean Bowl
Butternut Squash Tagine
If you are looking for an easy one pot meal that will feed a crowd, this butternut squash tagine is the recipe for you. Full of gorgeous spices and topped with toasted nuts and pomegranate, it’s a feast for the eyes as well as the stomach.
Ingredients
- 1 tbsp olive oil
- 1 large red onion
- 1 large red bell pepper
- 1 tsp sea salt
- 3 garlic cloves
- ½ red chilli
- ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp rose harissa paste
- 2 x 400 g tins chopped tomatoes
- 90 g dried apricots (3oz)
- Medium butternut squash
- 250 ml stock (1 cup)
- 2 x 400g tin chickpeas
- ½ lemon
Instructions
- Chop the onion, pepper, chilli and garlic. In a large pan (which has a lid), add the olive oil. Fry the onion and red pepper for 8-10 mins with a tsp of sea salt. Add the garlic and chilli for the last couple of minutes.
- Add the spices and the harissa paste to the pan and stir well. Cook for another couple of minutes.
- Peel and chop the squash into chunks and chop the apricots. Add them both to the pan with the chopped tomatoes and stock. Simmer for 40mins, with the lid on, stirring occasionally (timings will depend on how small you cut your squash).
- Add the chickpeas and cook for another 10 minutes with the lid off.
- Check the seasoning and add more, if required. Serve with a squeeze of lemon juice, some coriander, toasted almonds and some pomegranate seeds.
Notes
- The nutritional information does not include the optional toppings
- Any squash can be subbed for the butternut.
- Adjust the amount of chilli used, depending on taste.
Nutrition
Calories: 387kcalCarbohydrates: 63.6gProtein: 16.7gFat: 8.1gSaturated Fat: 1gFiber: 17.7g
Tried this recipe?Let us know how it was!
Bursting with flavour and loved by all! Great tip to roast the butternut squash – really cut down on cooking time.
Will make this at the weekend and report back. I have a homegrown butternut pumpkin that I will use, was getting sick of making butternut pumpkin soup and looking for something more interesting.
This looks like it.
Love all your sweet treat recipes, so no doubt this will be equally fantastic.
Love your brand spanking new website.
Thanks so much Kim, glad you are enjoying the website. Looking forward to hearing what you think of the tagine!