Butternut Squash Tagine (in a Slow Cooker)
A deliciously easy butternut squash tagine recipe for your slow cooker.
Equipment
1 slow cooker
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
TO SERVE:
- 240 g dry couscous
- flaked almonds
- harissa paste
- fresh coriander
- yogurt (dairy-free if desired), optional
Instructions
- 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),
Notes
Note 1 - use 1/2 teaspoon of cayenne pepper to give this dish a nice spicy kick or 1/4 teaspoon for something milder
Note 2 - I like acacia honey in this recipe for its sweet and floral flavours. For a vegan alternative, use maple syrup.
Nutrition
Serving: 1servingCalories: 661kcalCarbohydrates: 120gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1250mgPotassium: 1547mgFiber: 19gSugar: 21gVitamin A: 23593IUVitamin C: 114mgCalcium: 238mgIron: 7mg