Squash and Sweet Potato Tagine

Serves 6
Dietary Vegetarian
Meal type Side Dish
Misc Serve Hot
Region Moroccan
From book Cooking Moroccan by Tess Mallos


  • 1/2 Small butternut squash (peeled and cubed)
  • 1 Large orange sweet potato (peeled and cubed)
  • 1 Large onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 stick cinnamon
  • 1 pinch cayenne pepper
  • 2 cups vegetable stock
  • 1/8 teaspoon ground saffron threads
  • 1/2 cup dates (chopped)
  • 4 teaspoons honey
  • salt (to taste)
  • freshly ground pepper (to taste)
  • cilantro leaves


Step 1. Melt butter in large saucepan over low heat.
Step 2. Add onion, stirring occasionally until softened.
Step 3. Add garlic, ginger, turmeric, cinnamon, and cayenne pepper. Stir over low heat for 1-2 minutes.
Step 4.
Pour in vegetable stock, add saffron, increase heat to medium and bring to a boil.
Step 5. Add squash, potatoes, dates, and honey.
Step 6. Season with salt and pepper.
Step 7.
Cover and simmer for an additional 15 minutes.
Step 8. Remove the cinnamon stick, transfer to a bowl and sprinkle with cilantro leaves.
Step 9. Serve with couscous or as an accompaniment.