More Pumpkin (and Winter squash) Inspiration
Step away from the pumpkin spice
WINTER SQUASH TAGINE
Big chunks of pumpkin, butternut or any winter squash, just cooked to a turn make for a super satisfying meal, both flavor wise and texturally. The KESH seasoning here is much mre comlex tha your basic pumpkin sice and wil change your cooking, I promise.
A Tagine is a cooking vessel that originated in Morocco. It is a heavy low profile base pan with a conical chimney lid. They are traditionally terra cotta but now you can find beautiful enamel glazed cast iron models that will never crack.
(You do NOT need a tagine to make this dish, but hey, the holidays are just around the corner.)
The medium heat from the bottom, steam from the top cooking makes everything tender, aromatic and succulent.
This is a EASY take on a somewhat complicated dish. My spice mix has everything you need to make this amazing.
This is a vegetarian rendition, but add some fish or chicken if you like.
Serves 4
Olive oil
1 medium onion, diced
1 cloves garlic, minced
1 tsp kosher salt
3 cups cooked chickpeas, canned or cooked from dry, drained
4 cup winter squash, peeled and cut into 1 inch cubes ( more or less)
2 tbls ‘KESH* seasoning
16 oz tomato passata puree
12 oz water
1 big roasted and peeled red pepper, cut into thumb sized pieces (jarred suck, but in a pinch…)
¼ cup raisins (you may substitute dry apricots, prunes or figs, cut into pieces)
¼ cup kalamata or Moroccan olives, pitted
3 thin slices of a medium lemon
3 thin slices of an orange
¼ cup chopped parsley
In a tagine, or Dutch oven or a heavy braising pan with a lid add, enough olive oil to coat the base.
Add the onions and cook at medium heat about 7 minutes until softened but not browned. If they start browning, add a splash of water ( off the heat for safety) to slow the cooking.
Add the garlic and salt and saute in for a minute.
Add the chick peas and squash, season with the ‘KESH and stir to coat.
Add the tomatoes and water and bring to a boil.
Once boiling, reduce to a simmer.
Add remaining ingredients, cover and simmer moderately, until squash is tender.
Serve with rice or cous cous, grilled flat bread and harissa.
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