Butternut Squash Tagine with Garlic Sea Salt

By Iain Shillito


75 minutes

Serves 4



1 medium sized butternut squash, peeled and cut into inch sized pieces
2 large red onions, roughly sliced
2 red peppers, deseeded and chopped
8 dates, pitted and roughly chopped
1 pint vegetable stock
1 tin of tomatoes
1 tablespoon of Ras El Hanout seasoning
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon Garlic Sea Salt
A small bunch of coriander



  • Preheat the oven to 180°c.
  • Place the chopped butternut squash and onion in a roasting tray, toss in a little oil then add the Garlic Sea Salt, Ras El Hanout seasoning and cinnamon.
  • Roast for approximately 20 minutes until the onions have caramelised and the squash is turning golden.
  • Meanwhile, heat a little oil in a saucepan and add the chopped peppers along with the cumin, fry over a moderate heat for 4-5 minutes until the peppers start to caramelise.
  • Add the stock and tomatoes to the peppers, bring to the boil then add the chopped dates and the cooked squash and onions. At this point, transfer to a tagine dish and continue to cook in the oven at 180°c for approximately 45 minutes or carry on cooking on the stove at a gentle simmer, stirring occasionally until the sauce has darkened and thickened.
  • Finish with a good handful of chopped coriander and serve with cous cous.

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