Butternut Squash and Date Tagine Recipe

This is a healthy and nutritious meal packed with so much flavor.

Equipment needed:

• Tagine or a saucepan
• Baking sheet

Prep Time 15 minutes
Cook Time 50 minutes
Serves 4 to 6

Ingredients:

• 2 1⁄2 cup (500 g) chopped butternut squash
• 3 Tbsp extra virgin olive oil
• 1 onion (preferably red)
• 1 Tbsp fresh finely chopped ginger
• 4 finely chopped garlic gloves
• 2 finely chopped thai chilies, serranos or jalapeños
• 1 Tbsp cumin
• 1 Tbsp ground cinnamon or 1 cinnamon stick
• 2 Tbsp turmeric
• 2 cans (14.5 oz) diced tomatoes
• 1 1⁄4 cup stock
• 2⁄3 cup (100 g) pitted and sliced medjool dates
• 1 can (14.5 oz) drained and rinsed chickpeas
• 2 Tbsp (5 g) chopped fresh coriander
• 2 Tbsp (5 g) chopped fresh parsley
• 1⁄2 cup of warm water

Steps:

1. Heat oven to 400° F (200° C)
2. Place skinned chopped butternut squash in baking tray (drizzle 1 tablespoon of oil). Bake in oven for 30 minutes until soft and slightly charred. Set aside once fully roasted.
3. Heat 2 tablespoons of oil in a pot over medium heat. Add the onion, garlic, ginger, chili until fragrant. Add cinnamon, cumin and turmeric to tagine or saucepan. Cook spices for about a minute, then add tomatoes and simmer for 3-4 minutes. Add stock, dates and chickpeas. Reduce heat to low, cover pot and cook for 45 minutes. Stir occasionally, if sauce is starting to run dry add some warm water to achieve a thick consistency.
4. Add roasted squash to the tagine, stir and cook for 5 minutes. Add salt & pepper.
5. Before serving add the chopped coriander and parsley into tagine or saucepan.

The butternut squash and date tagine recipe pairs well with a side of rice, farro, buckwheat or on its own.
Enjoy!