Make Ahead
Warming Winter Squash Tagine
Popular on Food52
25 Reviews
Bradley
April 26, 2020
Just made this for dinner and it was super delicious and very easy. The hardest part was preparing the kabocha squash...those suckers are hard as rock. Once I got past that, no problem. I also found that a 1/2 cup of dried garbanzos (soak and drain, please) = 1 can. Also, I didn't have any couscous in the house (what was I thinking?), but brown rice did just fine. Add a slice of homemade sourdough bread with butter, and we are happy campers. There was nothing wrong with any of this, and I hope to correct the couscous situation soon.
Tara T.
January 18, 2016
When making ahead do you combine everything or make the couscous when ready to serve? Hoping to try this one this weekend!
allyeats
January 19, 2016
Hi Tara! You could definitely make the tagine ahead of time; it will taste even better that way. For the couscous, I would soak it ahead of time and then add the olive oil and put it in the oven to get a little toasty while you reheat the tagine. They should take about the same amount of time.
Katherine B.
October 24, 2015
Made this dish tonight using an acorn squash. It was delish. Left out the dried thyme, added more cumin and cinnamon, plus salt. Loved the crunchy couscous. Accompanied the meal with a Spanish Rioja.
Bluejade
November 15, 2014
Great warm vegetarian recipe on a cold night. I cooked this in a 12-inch pan and used almost all of a large butternut squash.I put in about 1 to 1 1/2 cups water. It took about 30 minutes to cook. I am wondering if you could provide the amount of squash in cups; that would be helpful. Next time, I think I will use a mix of garbanzo beans and white navy beans. I may also add a 1/2 cup of chopped sweet red pepper. I had Asian Sweet Chilli Sauce on the table to use for an extra kick. I think many types of dried fruit could be used: cranberries, pears, or prunes would all add to the flavor as well. Thanks for inspiring me!
Barbara
January 29, 2014
What i did for this because we dont eat much couscous - I used one box of the plain Near East couscous, spread it in one layer in a 13x9 and then used the stated amount of boiling water stated on the box. No soupiness and enough to feed my family of three with left overs
KarenG
January 29, 2014
So disappointed in this recipe. We found it bland and watery. The best thing about it was the couscous. Will not be making it again.
allyeats
January 29, 2014
Hi Karen,
I'm so sorry to hear that the recipe didn't turn out well for you. Perhaps I should have put a specific amount of water, but it really depends on the size of pan you use. The tagine should be pretty thick, like a stew, not brothy. I agree that with too liquid a sauce, it would lose a lot of its complexity. I hope you'll try it again some time with less water. Thanks for the feedback!
I'm so sorry to hear that the recipe didn't turn out well for you. Perhaps I should have put a specific amount of water, but it really depends on the size of pan you use. The tagine should be pretty thick, like a stew, not brothy. I agree that with too liquid a sauce, it would lose a lot of its complexity. I hope you'll try it again some time with less water. Thanks for the feedback!
Jane T.
December 19, 2013
I made this for my now vegan daughter home from college on winter break. I wanted to make her something delicious and nutritious. She said it was the perfect winter food and she didn't know the name of the dish! It was yummy and fun to make. I think I got to much water in the tagine and the flavors could have been a tad stronger. Great recipe for the vegans in your life and everyone else too
allyeats
December 19, 2013
Glad you enjoyed it! My husband and I don't eat much meat, and I love meals like this that are vegetarian without being too austere.
ortolan
November 16, 2013
I should also say that I cooked my tagine in a dutch oven, which caramelized the vegetables a bit. Here's what mine looked like--it has less of the crisp, bright, steamed beauty of allyeats's photo, but all of the depth of slightly caramelized vegetables: http://s6.postimg.org/z134xwhq9/tagine.jpg
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