Name: Butternut Squash Tagine
Yield: 6 Servings
Cuisine: African
Ingredients: Salt and freshly ground black peppercorns; 1 large sweet potato; 1 large carrot, peeled and sliced on diagonal; 1 large tomato, seeded and chopped; 1 Tbsp honey; 3 Tbsp dried currants; 1 butternut squash, peeled, seeded, and cubed; ½ tsp ground turmeric; ½ tsp ground cinnamon; 1 tsp ground ginger; 1 large yellow onion, finely chopped; 2 Tbsp olive oil

Preparation info

6
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

This fragrant Moroccan-style stew pairs autumn vegetables with an aromatic trio of spices typical to the region. North American cooks usually use cinnamon and ginger in sweet dishes, but, as this dish shows, the spices also contribute to complex and fragrant savory preparations in the cuisine of North Africa.

Ingredients

2 Tbsp olive oil
1 large yellow onion, finely chopped
1 tsp

Africa
Morocco
Main course
Vegetarian
Autumn
Spicy
Mediterranean
North Africa
Gluten-free

Method

In a tagine or Dutch oven, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in ginger, cinnamon, and turmeric and cook, stirring often, until spices are fragrant, about 30 seconds. Add squash, carrot, tomato, currants, honey, and ¾ cup (

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Butternut Squash Tagine

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