Make this delicious and effortless low-fat butternut squash tagine in your slow cooker! The perfect meat-free dinner for cosy nights in.
Make this delicious and effortless low-fat butternut squash tagine in your slow cooker! The perfect meat-free dinner for cosy nights in. The butternut squash and pepper are simmered in a rich tomato sauce seasoned with a rich blend of spices and infused with the delicious aromas of sweet prunes and tangy olives. Cooked in a slow cooker, this Moroccan-style meal comes together with minimal effort.
For this recipe, I have used the Salter 3.5 L Chalkboard Slow Cooker. It is the perfect size for a household of 4 people. I love its compact design as it can easily fit in most kitchen cupboards. My daughter was really excited about the chalkboard casing, where she could write and draw. I found it practical to let everyone know in advance what time dinner would be ready by. 🙂
In this post
- The Salter Chalkboard Slow Cooker
- How To Make This Slow Cooker Butternut Squash Tagine
- Frequently Asked Questions About This Butternut Squash Tagine
- 3 Must-Try Moroccan-inspired Recipes
- Other posts you might enjoy reading
The Salter Chalkboard Slow Cooker
The Salter Chalkboard Slow Cooker has 3 heat settings (Low, High, and Warm) and cool-touch handles. The removable ceramic inner pot is easy to clean and fits nicely in the dishwasher.
Cooking food in a slow cooker can be an energy-efficient way to save money on groceries without compromising taste or nutrition while at the same time, saving money on energy costs.
Slow cookers are also one of the best kitchen gadgets for creating healthy, delicious, low-fat, budget-friendly meals. When slow cooking, you can omit expensive and hard-to-find ingredients while still creating an amazing meal. Don’t forget to check my guide and tips to help you make the most of your slow cooker without breaking the bank.
It is a shame that slow cookers are not associated more often with vegetarian and vegan dishes. They are in fact perfect for plant-based cooking as vegetables gently simmered with pulses, beans or whole grains make simply fabulous healthy dishes like this delicious Butternut Squash Tagine below.
How To Make This Slow Cooker Butternut Squash Tagine
Step 1: Prepare the Vegetables and Spices
Begin by cutting the pepper and butternut into ¾ inch (2cm) cubes and add them to the ceramic pot of your slow cooker. To enhance the flavours of this dish, I like to fry the onion first in a saucepan with garlic and spices. Then I whisk the tomato paste, cornflour (this helps thicken the sauce), chopped tomatoes, and vegetable stock into the saucepan until everything is well combined. The tomato sauce is then stirred with the vegetables along with the prunes and olives.
Step 2: Cook this Butternut Squash Tagine for 6-8 Hours on Low Heat Setting
Once all the ingredients have been added to the slow cooker, place the lid on and cook on low for 6-8 hours low heat setting. The lid should fit tightly to prevent the temperature and moisture from escaping. Avoid lifting the lid too often, to make sure the heat is even during the cooking process.
Step 3: Final Ingredients
I never miss an opportunity to add some nutrient-rich ingredients to my recipes. Once the butternut is tender, I stir in a couple of handfuls of baby spinach leaves (they take 5 minutes to wilt) and a can of chickpeas (for extra plant-based protein).
The seasoning is essential and I like to add honey for added sweetness, and fresh lemon juice for a zingy twist. If you prefer a vegan option, you can swap the honey for maple syrup. Personally, I like the sweet and floral flavour of acacia honey for this dish.
Step 4: Garnish and Enjoy!
I serve this butternut squash tagine with couscous. To make it simply place the dry couscous in a bowl with a pinch of salt. Cover with boiling water. Place a plate on top and leave to stand for 5 mins or so. Once the water has been all absorbed, fluff with a fork.
Optional garnishes include flaked almonds, harissa paste, fresh coriander and a dash of dairy-free yoghurt.
I hope you enjoy this slow cooker butternut squash tagine recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Butternut Squash Tagine (in a Slow Cooker)
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 750 g butternut squash
- 1 large red pepper
- 2 tbsp olive oil
- 1 medium onion
- 2 garlic cloves, grated
- 2 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- up to 1/2 tsp cayenne pepper, to taste (see note 1)
- 1 tbsp tomato paste
- 2 tbsp cornflour
- 400 g can chopped tomatoes
- 750 ml vegetable stock
- 75 g dried prunes, pitted and roughly chopped
- 75 g green olives, pitted
- 2 handfuls baby spinach leaves
- 400 g chickpeas, rinsed and drained
- 1 to 2 tbsp clear honey, (see note 2)
- fresh lemon juice, to taste
- salt & pepper, to taste
- 240 g dry couscous
- flaked almonds
- harissa paste
- fresh coriander
- yogurt (dairy-free if desired), optional
- Peel the butternut squash, remove the seeds and cut into ¾ inch (2cm) cubes. Deseed the pepper and cut into ¾ inch (2cm) cubes.750 g butternut squash, 1 large red pepper
- Place the diced pepper and butternut squash in the slow cooker.
- Heat the olive oil under medium-high heat in a saucepan. Add the onion and, stirring from time to time, cook until soft, about 6 to 8 minutes. Add the garlic and spices. Cook until fragrant, about 1 minute. Remove the pan from the heat.2 tbsp olive oil, 1 medium onion, 2 garlic cloves,, 2 tsp paprika, 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, up to 1/2 tsp cayenne pepper,
- Stir in the tomato paste, cornflour, chopped tomatoes, and vegetable stock. Set aside.1 tbsp tomato paste, 2 tbsp cornflour, 400 g can chopped tomatoes, 750 ml vegetable stock
- Pour the mixture on top of the vegetables and stir gently to combine. Stir in the prunes and olives.75 g dried prunes,, 75 g green olives,
- Place the lid of the slow cooker on tightly, and cook on LOW for 6-8 hours, or until the butternut squash is tender.
- When the butternut is cooked, add stir in the spinach leaves and cook until wilted, about 5 minutes.2 handfuls baby spinach leaves
- Stir in the chickpeas. Season with up to 2 tablespoons of honey as well as lemon juice plus salt and pepper to taste.400 g chickpeas,, 1 to 2 tbsp clear honey,, fresh lemon juice,, salt & pepper,
- Make the couscous: Place the dry couscous in a bowl with a pinch of salt. Cover with boiling water. Place a plate on top and leave to stand for 5 mins or so. Once the water has been all absorbed, fluff the couscous with a fork.240 g dry couscous
- Serve this tagine with couscous, topped with flaked almonds, harissa paste, coriander and yogurt if desired.flaked almonds, harissa paste, fresh coriander, yogurt (dairy-free if desired),
Find this recipe online:
I cannot wait to see your posts!
Frequently Asked Questions About This Butternut Squash Tagine
This is a mild dish. You can make it spicier by serving it with harissa paste.
If you plan to consume the tagine within a few days, store it in an airtight container in the refrigerator. Reheat the tagine in the microwave or on the stovetop.
Yes, it can be frozen for up to 3 months. When you’re ready to enjoy the frozen tagine, transfer it from the freezer to the refrigerator and let it thaw overnight. Reheat the tagine in the microwave or on the stovetop.
If you have a large batch, consider portioning it into smaller serving-sized containers. This makes it easier to reheat only what you need later.