Warming Winter Squash Tagine

November 14, 2013

Every Monday and Wednesday, we'll announce a new Wildcard winner: A recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Weeknight dinners just got a lot more fun. 

Tagine from Food52

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WHO: Allyeats lives in Chapel Hill, North Carolina and loves literature and history.

WHAT: A hearty, delicately-spiced stew, cooked in true Moroccan fashion.

HOW: Get your onions and spices going, add your squash and chickpeas, and simmer away. Serve with couscous. Throw a party.

WHY WE LOVE IT: We love allyeats' vegeterian take on traditional tagine; the squash and chickpeas keep it wintry and hearty, but make it perfect for a weeknight dinner. Plus, her couscous method -- which involves a quick bake, to get it nice and crusty on top -- is pure genius. 

More: Check out our International Cookware collection for tagines, paella pans, and more. 

Tagine from Food52 

Warming Winter Squash Tagine by allyeats

Serves 6

1/4 cup olive oil, divided
1 large red onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme
1 medium winter squash (such as butternut or kabocha), chopped into 1-inch pieces
1 can chickpeas, drained
1 handful dried apricots, minced
1 1/2 cups couscous
1/3 cup roasted almonds, roughly chopped
1 cup Italian parsley, chopped

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

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1 Comment

Mary November 15, 2013
Looks delicious, I can't wait to try this!