Butternut Squash Tagine

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

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
Mediterranean
Vegetarian
North Africa
Gluten-free
Spicy
Autumn

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 (