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My Beef & Buttternut Squash tagine is a Prep Dish favorite from our October menu. We recently had a subscriber tell us, “This was our first meal with Prep Dish and it made my husband a believer that healthier doesn’t mean it doesn’t taste good!” This made me so happy; I just knew I had to share this recipe with you!
Traditionally, a tagine is one of two things:
1.) A North African clay or porcelain cook ware that has a wide and shallow bottom dish with a cone-like lid.
2.) A rich stew of meat, poultry or fish, that most often includes vegetables or fruit and is slow-cooked in traditional cook ware.
While I would love to cook in a traditional tagine – they cook low, slow and require little water because the cone-shaped top traps steam that cooks the veggies and meats – they just aren't practical to have in the kitchen. So I had to adapt my Beef & Butternut Squash Tagine for everyday stove top cooking.
Remember, the key to cooking a tagine is to go low and slow, which makes this tagine recipe great for a slow cooker as well. Follow the instructions below through step 4. Then place sauteed onions and beef into your slow cooker, and add ingredients from step 5. Then turn on low and cook for 6-8 hours. In the final 30 minutes, add the butternut squash and chickpeas (omit these for Paleo).
If you are interested in purchasing a tagine, I love the pattern on this one on Amazon.
Beef & Butternut Squash Tagine
- 1 yellow onion
- 1-2 pound butternut squash (option to buy bag of pre-cut squash)
- 1 T cumin
- 1 T turmeric
- 1 T paprika
- 1 tsp cinnamon
- 1 pound grass-fed beef sirloin (cut into 1" cubes)
- 1/4 c dried apricots, chopped
- 1 c tomato puree
- 1 can chickpeas, drained and rinsed (omit for Paleo)
- Preheat oven to 350 F.
- Peel butternut squash, remove seeds, cut into 1” cubes.
- Whisk together 1T cumin, 1T turmeric, 1T paprika and 1 tsp cinnamon. Rub spices into beef cubes.
- In a large stockpot, heat 1 tsp oil over med-high heat. Add yellow onion slices & spiced beef cubes; sauté for 3-4 minutes.
- Add ¼c chopped dried apricots, 1c tomato puree, 1c water, cover and place in oven for ~ 1.5 hours.
- Remove from oven and add butternut squash, chickpeas, cover and bake another 1-2 hours.
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Had everything to make this and it was delicious. Seasoned also with salt and pepper and a few dashes of tabasco, Also used a can of crushed tomatoes for the puree and made up the difference with water. Pressure cooked for 10 minutes in instant pot to get it started then finished on slow cook for another 5 hours. (Actually finished with a 4 minute pressure cook as well to get the squash tender, my slow cook was not bubbling hot even on high.)