It’s that time of year again when people go outside to rake leaves and/or harvest their garden and after a long day of work, they come back home and reward themselves with a warm bowl of soup. We’ve all probably had butternut squash soup, whether it’s homemade(like next week’s blog post) or from a box (because Trader Joe’s butternut squash soup is not too shabby).
But let’s switch it up. Let’s take all those vegetables you put in your soup and use them in another dish. If you love spices and middle eastern cuisine, don’t be scared to try this recipe. It is easy to make and don’t be afraid of mixing it up a bit with the veggies you have at hand.
If you think cooking Moroccan food is difficult, try this tagine. Tagines are simple to make but the prep work takes a bit of time.At the end,it is all worth it though. So say “So long my dear butternut squash vegetable soup” because here’s a new way to have a warm butternut squash meal without getting bored of the typical dish.
Butternut Squash Tagine
- 2 Tbs. olive oil
- 4 shallots, chopped
- 2 cloves garlic, minced
- 1 1-inch piece peeled fresh gingerroot, minced
- 1 stalk celery, chopped
- 1 3-inch cinnamon stick
- 1 ½ tsp. ground coriander
- 1 ½ tsp. ground cumin
- 1 ½ tsp. paprika
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- ⅛ tsp. cayenne pepper or to taste
- 1 32-oz. can crushed or diced tomatoes
- 1 large carrot, peeled and cut into chunks (1 cup)
- ⅓ lb. green beans, ends trimmed (2 cups)
- 1 small butternut squash or sweet potato, peeled and cut into chunks (3 ½ cups)
- ½ head cauliflower, cut into florets (3 cups)-we substituted parsnip sliced in small pieces
- ½ fennel bulb, trimmed and cut into chunks (2 cups)
- Vegetable broth or water
- ¼ tsp. crushed saffron
- 1 cup cooked or canned chickpeas (rinsed if canned)
- 3 Tbs. chopped fresh parsley
Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
Cover and bake until vegetables are tender, 40 to 45 minutes.
About 5 minutes before stew is done, stir in chickpeas.We also added Swiss chard finely chopped.You can also add olives and prunes if you please. Stir in parsley just before serving.
Note: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.
Serve along side couscous.
Recipe adapted from: