Winter Squash Tagine with Dates and Roasted Almonds | GF
Sweet and savory tagine with winter squash, dates, olives, and roasted almonds. This is a vegan and gluten free dish that can be enjoyed all year round.
How to make a winter squash tagine
Kabocha squash has a sweet nutty taste that pairs well with the other flavors in this dish. You can also make this recipe with a butternut or acorn squash. Whichever winter squash you decide to go for, I highly recommend cutting it in big pieces, as it could quickly turn into a mash if cut too small.
Kalamata olives are my favorites, because of their fruity taste and soft texture. Another great choice for this dish would be pepper stuffed green olives.
Medjool dates can be substituted with Deglet Noor dates, which are less sweet. Keep in mind that Deglet Noor dates are about half the size of Medjool dates, so you might want to increase the quantity.
Tagine is traditionally made in a tagine pot, but you can use your regular pot, or a dutch oven if you own one.
Organization is key to make the cooking process go smoothly:
Before starting cooking: peel and cut all the vegetables, and prepare your mix of spices.
When the tagine is simmering: roast the sliced almonds – either on the stove or in the oven – and chop the dates and the cilantro.
What to eat with a tagine and how to store it
Enjoy your tagine by itself ; with Moroccan bread ; couscous ; or rice. For those who are on a gluten free diet and want a couscous like grain, millet is a great option.
Store in an airtight container in the fridge for up to five days, and in the freezer for up to three months.
Other vegan and gluten free main courses
Turmeric Rice Stuffed Fennel Bulbs
Millet Bowl with Butternut Squash and Dried Cranberries
Winter Squash Tagine with Dates and Roasted Almonds
Ingredients
- 1 tbsp olive oil
- 1 medium onion – (150 g)
- 1 small can diced tomatoes – (398 ml)
- ½ cup water – (125 ml)
- 2 celery sticks
- 1 small winter squash – see notes
- 1 garlic clove
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp cumin powder
- 5 Medjool dates – see notes
- 2 dz Kalamata olives – see notes
- 1 tsp salt
- pepper to taste
- 4 tbsp sliced almonds
- fresh cilantro
Instructions
- Prepare the vegetables: slice the onion and the celery, mince the garlic, and cut the winter squash in big pieces.
- Heat up the olive oil in a pot on medium heat, and saute the onion for a couple of minutes.
- Add the cumin, ginger, and cinnamon, and cook for another minute, stirring continuously.
- Add the water, diced tomatoes, winter squash, celery, salt, and pepper. Cover with a lid and simmer for 20 minutes, until the squash is tender.
- In the meantime, roast the sliced almonds in a non-stick pan on medium heat, or in the preheated oven at 325°F – 160°C for about 8 minutes.
- Mix the olives and the chopped dates in the tagine, and sprinkle with roasted almonds and fresh cilantro upon serving.
Notes
Kabocha squash has a sweet nutty taste that pairs well with the other flavors in this dish. You can also make this recipe with a butternut or acorn squash. Whichever winter squash you decide to go for, I highly recommend cutting it in big pieces, as it could quickly turn into a mash if cut too small.
Kalamata olives are my favorites, because of their fruity taste and soft texture. Another great choice for this dish would be pepper stuffed green olives.
Medjool dates can be substituted with Deglet Noor dates, which are less sweet. Keep in mind that Deglet Noor dates are about half the size of Medjool dates, so you might want to increase the quantity.
Tagine is traditionally made in a tagine pot, but you can use your regular pot, or a dutch oven if you own one.
Enjoy your tagine by itself ; with Moroccan bread ; couscous ; or rice. For those who are on a gluten free diet and want a couscous like grain, millet is a great option.
Store in an airtight container in the fridge for up to five days, and in the freezer for up to three months.
Calories are per one serving (total calories for this recipe: 1325).