Jess’s Butternut Squash Tagine

5/5 - (2 votes)

This is a lovely Morrocan Tagine that goes well with the fruity cous-cous.

Jess’s Butternut Squash Tagine

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy


  • 1tbsp olive oil
  • 1 red onion sliced
  • 3 cloves of garlic
  • 1tsp dried chilli flakes
  • 1tbsp ground coriander
  • 1 tbsp ground cumin
  • 1tsp turmeric
  • 1 medium butternut squash, peeled, deseeded and diced
  • 11/2 pounds of potatoes cut into wedges
  • 11/2 pint of vegetable stock
  • 1 x 420g drained can of chickpeas
  • 3tbsp fresh chopped coriander (I use more)


  1. 1.Heat the oil in a large pan and cook the onion for 5 mins. Add garlic, chilli flakes, coriander, cumin and turmeric and cook for 2 mins.

  2. 2.Add butternut squash and potatoes and cook for 1 min. Pour in the stock, bring to the boil and simmer for 10-15 mins. Add the chickpeas and bring back to the boil and simmer for 15-20 minutes. Stir in the fresh coriander.

  3. This tagine freezes well.

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