Pic of Butternut squash tagine

Butternut squash tagine

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Vegetarian mains

Butternut squash tagine

Main Serves 4 1h
This recipe comes from our Riverford Cook Sancha Starkey and was made at our Pumpkin day at Norton farm. You could use other types of squash or pumpkin too.


  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 garlic cloves, finely sliced
  • 3 tbsp harissa paste (add gradually and taste as you go, as brands of harissa differ in heat)
  • 1 small butternut squash, peeled and cut into cubes
  • 4 carrots, cut into chunks
  • 600ml veg stock
  • 75g dried apricots
  • 400g can chickpeas, drained and rinsed
  • bunch flat leaf parsley, chopped
  • bunch coriander, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes.
  • Step 2

    Add harissa paste and cook for further 4 minutes. Add the squash and carrots and coat in spice and onion mixture. Cook for 10 minutes turning frequently.
  • Step 3

    Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender. After 20 minutes add chickpeas.
  • Step 4

    Remove from heat, season, and sprinkle with chopped parsley and coriander before serving. Left over tagine can be puréed with vegetable stock to make a spicy soup.

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