Moroccan Butternut Squash & Sweet Potato Tagine Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions and cook until softened.
• STEP 2.Add garlic, ginger, cumin, coriander, cinnamon, and paprika. Cook for another minute until fragrant.
• STEP 3.Add butternut squash, sweet potatoes, tomatoes, vegetable broth, and honey. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
• STEP 4.Stir in chickpeas and raisins. Cook for an additional 5 minutes.
• STEP 5.Season with salt and pepper to taste. Serve the tagine hot with couscous or crusty bread.
• STEP 6.Cooking Tips: For extra flavor, toast the spices in a dry pan before adding them to the pot. You can also add some chopped fresh cilantro or parsley as a garnish.
• STEP 7.Storage and Serving: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

• For extra flavor, toast the spices in a dry pan before adding them to the pot.
• You can also add some chopped fresh cilantro or parsley as a garnish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.