Tagine refers to the style of dish, and also to the type of earthenware pots these dishes are traditionally cooked in. A stew-like dish with olives, Tagines are great dishes for winter. In this version, the Moroccan spices are warming and the butternut squash is hearty but not heavy. Inspired by a dish I saw in Cooking Light magazine – I ran with the idea. Their recipe looked too salty and way too heavy on cumin and turmeric, and I decided to skip the chicken in favor of more squash. Real Picholine olives really make a difference – please do not use jarred Spanish olives in this one! Moroccan, Greek, French or Lebanese Olive Oil would work best here – other oils would be too grassy, or in the case of Spanish oil, too bitter and fruity. You want something with a nice creamy nuttiness about it. If you were really pressed for time, you could get pre-cut squash in the produce section or the freezer section, but in my book fresh is always better!
Moroccan Butternut Squash Tagine
- 2 Tablespoons Extra Virgin Olive Oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced or crushed
- 3/4 teaspoon toasted and ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon granulated sea salt (omit if stock has salt added)
- 2 cups salt free vegetable or chicken stock
- 1 – 1 1/2 lb butternut squash, peeled seeded and cut into 1 inch cubes
- 1/2 cup pitted and halved Picholine olives
- 1/2 cup chopped prunes/dried plums or 1/3 cup dried currants
- 2 Tablespoons chopped fresh parsley
- 1 box Whole Wheat couscous
- 1 Tablespoon Extra Virgin Olive Oil
In a large pot, heat olive oil over medium heat. Add onions and cook, covered, until onions are soft – 6-8 minutes. Add garlic and spices, cook for a minute to toast the spices, but do not brown the garlic or it will be bitter. Mix in stock, squash, olives and dried fruit. Bring mixture to a boil, then lower heat and simmer about 15 minutes, or until squash is tender. Meanwhile, follow package directions for the couscous, adding in 1 Tablespoon olive oil. Stir in parsley to Tagine and taste for seasoning. Fluff couscous. Serve Tagine atop the couscous. Serves 4-6.
A Generous Table 