Butternut tagine

Ingredients

1 tablespoon olive oil
2 cups chopped onion
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 garlic cloves, minced
2 cups chicken broth
16 ounces peeled cubed butternut squash
1/3 cup halved pitted picholine olives (optional)
8 pitted dried plums, chopped
Fresh flat-leaf parsley leaves (optional)

Easy

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally.

2. Stir in cumin, paprika, tumeric, salt, cinnamon, ginger, and garlic; cook 1 minute, stirring constantly.

3. Stir in broth, squash, olives, and dried plums; bring to a boil.

4. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.

5. Serve with pistachio couscous.

main courses, butternut squash, vegetarian October 12, 2012 04:25

Author myrecipes.com/recipe/chick...