Butternut Squash Tagine Recipe | Yummly
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Butternut Squash Tagine

STEPHANIEORTIZ1929
22Ingredients
90Minutes
350Calories
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Description

Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons olive oil
  • 4 shallots (chopped)
  • 2 cloves garlic (minced)
  • 1 piece gingerroot (peeled fresh, minced)
  • 1 stalk celery (chopped)
  • 1 cinnamon stick (3-inch)
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper (freshly)
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 32 ounces diced tomatoes (or crushed)
  • 1 carrot (large, peeled and cut into chunks, 1 cup)
  • 1/3 pound green beans (ends trimmed, 2 cups)
  • 1 butternut squash (small, or sweet potato, peeled and cut into chunks, 3 ½ cups)
  • 1/2 head cauliflower (cut into florets, 3 cups-we substituted parsnip sliced in small pieces)
  • 1/2 fennel bulb (trimmed and cut into chunks, 2 cups)
  • vegetable broth (or water)
  • 1/4 teaspoon saffron (crushed)
  • 1 cup chickpeas (cooked or canned, rinsed if canned)
  • 3 tablespoons fresh parsley (chopped)
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    Directions

    1. Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
    2. Cover and bake until vegetables are tender, 40 to 45 minutes.
    3. About 5 minutes before stew is done, stir in chickpeas.We also added Swiss chard finely chopped.You can also add olives and prunes if you please. Stir in parsley just before serving.
    4. Note: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.
    5. Serve along side couscous.

    NutritionView More

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    350Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories350Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium830mg35%
    Potassium1940mg55%
    Protein12g24%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber11g44%
    Sugars13g26%
    Vitamin A380%
    Vitamin C190%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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