Butternut Squash Tagine

Delicious silky butternut squash and halloumi tagine recipe.

An economical dish, but big in flavour. Step by step photos and video included. You can of course add many things to a tagine, a tagine is a traditional clay cooking pot used in Morocco. I’m lucky enough to own one, but I know most people don’t have them, just use a good solid sauce pan instead!

So its Meat free Monday, and you don’t need any with this recipe, this is a earthy, warming spicy tagine!

There has been a random butternut squash and chilli halloumi in my fridge for weeks. So here’s going for it, Butternut Squash Tagine with halloumi! For you purists out there, this is not a traditional Moroccan recipe, I am using my creative licence for this one!

Recipe By Emilys Home Cooked Kitchen
Ingredients

  • 1 tbsp. olive oil or fry light spray
  • 1 medium sized butternut squash, chopped into small 1cm cubes
  • 4 Cloves garlic, bashed and roughly chopped up
  • 1 Red onion finely sliced
  • 1/2 tsp cayenne pepper
  • 1 tsp ground ginger
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 carton passata 500grams
  • 3 preserved lemons, pips taken out and roughly chopped up
  • 200 grams halloumi cut into cubes
  • 150 ml stock (vegetable or chicken)
  • 1 tbsp. clear runny honey
  • 12 olives
  • to taste Salt and Pepper
  • Fresh coriander as a garnish
  • Yogurt – optional

Steps
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!

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