Butternut Squash Tagine

Butternut Squash Tagine

What is your favourite colour in the fruit and vegetable kingdom? My favourite colours are orange and green. But I can safely say, I prefer orange-coloured vegetables and fruit any time.

Colours in fruit and vegetables serve a purpose. Different colours signify different vitamins and nutrients.

My favourite lot – the yellow and orange fruit and vegetables come with plenty of Beta-carotene.

Beta-carotene is a carotenoid your body uses to create vitamin A, the vitamin responsible for protecting your immune system and lowering your risk of heart disease and cancer. Beta-carotene also protects your body from eyesight-related problems.

Yellow and orange fruit and veg may also contain folate, potassium, bromium and vitamin C.

To help you with your beta-carotene intake, I would like to share with you a recipe which blew my mind. It’s budget-friendly, done in four easy steps and the result is a divine comfort food ideal for a cold winter’s day.

Butternut Squash Tagine
Prep Time
20 mins
Cook Time
25 mins
Resting time
15 mins
Total Time
45 mins

A tagine (a type of container as well as a dish mainly used in Morocco) is a one-pot meal which is cooked slowly on low heat. The result is tender meat / fish or succulent vegetables. 

Course: Main Course
Cuisine: fusion, one-pot meals, Plant-based
Keyword: butternut squash, chickpeas
Servings: 4
Author: Colette Cumbo
  • 1 butternut squash peeled and cut in 1cm cubes
  • 1 large onion thinly sliced
  • 125 grms dried apricots chopped
  • 65 grms pitted green olives
  • 400 grms chickpeas cooked or canned
  • 2 tbsp extra-virgin olive oil
  • 3 thick cloves garlic
  • 1 tbsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 450 ml vegetable stock
  • freshly squeezed juice of half a lemon
  • 4 tbsp coriander (or parsley) finely chopped
  1. Heat the olive oil in a tagine or large skillet and saute the onion until fragrant. Add the butternut squash and cook for a further 5 minutes, stirring to avoid sticking or burning.

  2. Add the garlic, spices and tomato puree stir and cook for 1-2 minutes.

  3. Stir in the sea salt, vegetable stock, apricots and chickpeas. (If using canned chickpeas rinse under running water before adding them to your dish). Give the mixture a good stir, cover and allow to simmer briskly for 20-25 minutes or until the squash is cooked but not mushy.

  4. Add the green olives and coriander, stir, cover and allow to rest for 5-15 minutes before serving for flavours to infuse. 

Recipe Notes

You may serve tagine with some crusty bread to mop up the juices.

This recipe is taken  from Trish Sebben-Krupka’s book, “Plant Based Cookbook good for your heart, your health, and your life” with a few adaptations of my own.

I am not trying to advertise this book in any way. It was given to me as a Christmas present a few years ago. But if you are a fan of a plant-based diet, this is one book worth investing in.

My thanks go to:

Trish Sebben-Krupka for the recipe and to SF Gate (Healthy Eating)

Published by

Colette Cumbo

Welcome to my little corner on the world wide web from where I share my cooking experiences with you. My home country is Malta – a tiny island in the middle of the Mediterranean. In 2016 I created this space as part of a web writing course assignment. But, in no time, it evolved into a little place from where I share with you nutrition tips as well as recipes for you to try out and enjoy. Read more…

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