FIFA World Cup Recipe: Moroccan Winter Squash Tagine
From our New Jersey fields to Morocco, discover a warm and aromatic dish featuring one of fall’s favorite crops.
Alstede Fresh Moroccan Winter Squash Tagine
Ingredients
- 1 small winter squash, such as butternut, peeled, seeded, and cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 cup diced fresh tomatoes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon turmeric
- Salt and freshly ground black pepper
- 1½ cups vegetable broth
- ½ cup dried apricots, chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon honey
- Cooked couscous, for serving
- Toasted almonds, optional
Instructions
- Sauté the vegetables: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion and carrots and cook for 5–7 minutes, until beginning to soften. Add garlic and cook for 1 minute.
- Add the spices: Stir in cumin, paprika, cinnamon, ginger, and turmeric. Cook for about 30 seconds, until fragrant.
- Build the tagine: Add the winter squash, tomatoes, chickpeas and vegetable broth. Season with salt and pepper. Stir to combine.
- Simmer: Bring to a gentle simmer, cover, and cook for 20–25 minutes, or until the squash is fork-tender but not falling apart. Add the apricots during the last 10 minutes if using.
- Finish: Stir in the honey and fresh cilantro. Taste and adjust the seasoning.
- Serve: Spoon over warm couscous and garnish with additional cilantro and toasted almonds.
Farm Kitchen Tip: For even more flavor, roast the squash at 425°F for 20–25 minutes before adding it to the tagine. The caramelized edges add a wonderful depth of flavor.
