It is hard to find a recipe for a really good vegetable tagine because, conceptually, tagines are all about slow-cooking meat. This one, though, is made for the butternut squash itself, not a missing piece of lamb or beef. The cinnamon flavor is light and alluring and the honey stirred in at the end is the sweetness that is usally supplied by dried fruit in the meat tagines. If you are cooking for a vegan, use maple syrup or agave syrup. This is perfect as a side dish with a piece of fish (awesome with salmon) or chicken and can be dinner or lunch on it's own. Serve it on top of steamed couscous. It's also great as a generous side dish with the apricot and prune tagine...yummy, healthy and inexpensive. More of what to make when you're feeling chic and broke.
Butternut Squash Tagine:
2 Tbs canola oil
1 onion, chopped
2 garlic cloves, crushed
1 Tbs grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 cinnamon stick
2.5 lbs peeled butternut squash, cut into cubes
400 g can of chopped tomatoes
2 cups vegetable or chicken stock
a handful of green beans, topped
2 Tbs chopped mint
2 Tbs chopped coriander
2 Tbs honey
1- heat the canola oil in a large, deep frying pan. Add the onion and cook, stirring for 3-4 minutes then add the garlic and grated ginger to the pan. Cook, stirring for about one minute. Add the cumin, ground coriander, paprika and cinnamon stick, then stir for another minute until fragrant.
2- Add the chopped squash, the tomatoes and the stock. Stir to combine. Season with salt and pepper.
3- Bring to a boil, then reduce heat to medium and simmer for 12-15 minutes until the pumpkin is tender. Add the green beans and cook for a further 5 minutes until they are tender and bright green.
4- When you're ready to serve, stir in the chopped herbs and honey.