Butternut Squash Tagine


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Chef: Thomas Gates

Serves: 5


A variation on the "Pearl Couscous Tagine" in Mark Bittman's "How to Cook Everything Vegetarian." It's a really hearty stew-like dish that has wonderful flavors (that aren't in my usual texmex / asian alternation). If you want something a little different to do with a winter squash, this is a great one-pot option.


2 tbsp extra virgin olive oil
1 onion, chopped
2 clove garlic, minced
2 tsp fresh ginger, minced
2 tsp cumin, ground
2 tsp turmeric, ground
1 tsp cinnamon, ground
1/3 cup raisins (golden or regular)
24 oz can whole tomatoes, drained and chopped
2 cup vegetable stock
1/3 cup almonds, chopped
1 medium butternut squash, peeled and cubed
1 cup Israeli couscous (or other quick cooking grain)

Cook squash over medium heat in a medium dutch oven w/ olive oil.
When it begins to brown, add the onion and cook until soft, about 5 minutes.
Add the garlic, ginger, cumin, turmeric, and cinnamon; cook stirring often, until fragrant, 2 minutes.
Add the raisins, tomato, stock, and almonds along with a large pinch of salt and a good amount of pepper.
Bring to a boil.
Reduce heat to simmer.
Add the grains, cover, and cook until al dente, about 10 minutes.
It should have a stewy consistency.
Taste and adjust the seasonings.
Serve hot.