Beef & Butternut Squash Tagine
  • 1 yellow onion
  • 1-2pound butternut squash(option to buy bag of pre-cut squash)
  • 1T cumin
  • 1T turmeric
  • 1T paprika
  • 1tsp cinnamon
  • 1pound grass-fed beef sirloin(cut into 1″ cubes)
  • 1/4c dried apricots, chopped
  • 1c tomato puree
  • 1can chickpeas, drained and rinsed(omit for Paleo)
  1. Preheat oven to 350 F.
  2. Peel butternut squash, remove seeds, cut into 1” cubes.
  3. Whisk together 1T cumin, 1T turmeric, 1T paprika and 1 tsp cinnamon. Rub spices into beef cubes.
  4. In a large stockpot, heat 1 tsp oil over med-high heat. Add yellow onion slices & spiced beef cubes; sauté for 3-4 minutes.
  5. Add ¼c chopped dried apricots, 1c tomato puree, 1c water, cover and place in oven for ~ 1.5 hours.
  6. Remove from oven and add butternut squash, chickpeas, cover and bake another 1-2 hours.
Recipe Notes

Serve Tagine over quinoa or brown rice.

The Tagine can also be made in a slow cooker by following steps 1-4. Then add beef & onions to slow cooker and add ingredients from step 5. Cook on low for 6-8 hours and add butternut squash and chickpeas in last 30 minutes.