Butternut Squash Tagine

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 351.5
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.5 mg
  • Total Carbs: 58.7 g
  • Dietary Fiber: 8.5 g
  • Protein: 8.8 g

View full nutritional breakdown of Butternut Squash Tagine calories by ingredient
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Variation on the Pearl Couscous Tagine from "How to Cook Everything Vegetarian" Variation on the Pearl Couscous Tagine from "How to Cook Everything Vegetarian"
Number of Servings: 5


    1 large butternut squash
    2 T extra virgin olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1 1-inch piece of ginger, minced
    2 t ground cumin
    2 t ground turmeric
    1 t ground cinnamon
    1/3 c dried raisins
    1 24 oz can whole tomatoes, drained and chopped
    2 c vegetable stock
    1/3 c almonds, chopped
    1 c pearl couscous


1) Cook squash over medium heat in a medium dutch oven w/ olive oil. When it begins to brown, add the onion and cook until soft, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon; cook stirring often, until fragrant, 2 minutes.

2) Add the raisins, tomato, stock, and almonds along with a large pinch of salt and a good amount of pepper. Bring to a boil. Reduce heat to simmer.

3) Add the grains, cover, and cook until al dente, about 10 minutes. It should have a stewy consistency. Taste and adjust the seasonings. Serve hot.

Number of Servings: 5

Recipe submitted by SparkPeople user TGATES573.

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