Jamie Oliver 5 Ingredients Squash Tagine is made with butternut squash, Medjool dates, ras el hanout, chickpeas, and marinated green olives. This easy and delicious Moroccan-inspired Squash tagine recipe creates a warming vegan dinner that takes about 1 hour to prepare and can serve up to 4 people.
This Squash Tagine Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 butternut squash (1.2kg)
- 100g Medjool dates (pitted)
- 1 tablespoon ras el hanout, plus extra for dusting
- 1 x 700g jar or 2 x 400g tins of chickpeas (with juice)
- 100g marinated green olives (pitted, if needed)
How To Make Squash Tagine:
- Prepare the squash: Scrub the butternut squash, halve it lengthwise, and chop it into 4cm chunks. Roughly chop the seeds.
- Toast the seeds: In a large shallow casserole pan, heat a drizzle of olive oil and add the seeds. Toss regularly until they pop, then remove and set aside.
- Brown the squash: Add the squash to the pan with 1 tablespoon of olive oil. Cook for 10 minutes, turning occasionally, until browned.
- Soak the dates: While the squash is browning, soak the pitted dates in 500ml of boiling water from the kettle.
- Add the spices and chickpeas: Stir in the ras el hanout, then add the chickpeas (with their liquid), the dates, and their soaking water. Tear in the olives and cover to simmer for 20 minutes.
- Thicken the sauce: Remove the lid and let the sauce reduce for 5–10 minutes until thick. Season with salt, sprinkle with extra ras el hanout, and garnish with crispy seeds.
- Serve with: Enjoy this tagine with couscous or bread for a hearty meal.
Recipe Tips
- Leave the squash skin on: The skin adds a nutty flavor and softens during cooking, saving prep time and adding texture.
- Use Medjool dates for a richer sauce: Medjool dates are softer and sweeter, making the sauce taste deeper and more luxurious.
- Don’t skip browning the squash: Browning the squash gives it a caramelized flavor, making the dish taste richer.
- Save the chickpea liquid: The liquid from the chickpeas helps create a flavorful sauce, so make sure to include it when cooking.
- Add more ras el hanout to taste: If you like a stronger spice flavor, feel free to sprinkle extra ras el hanout at the end for added warmth and complexity.
How To Store & Reheat Leftovers
Storing: Let the tagine cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days.
Freezing: You can freeze the tagine for up to 3 months. Let it thaw overnight in the fridge before reheating.
Reheating: To reheat, place the tagine in a pan on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce. Heat for 5-10 minutes until warmed through.
Nutrition Facts
- Calories: 347 kcal
- Fat: 11g
- Saturated Fat: 1.7g
- Protein: 12g
- Carbohydrates: 51.9g
- Sugars: 22.3g
- Salt: 1.1g
- Fibre: 11.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Minty Courgette Tart
- 5 Ingredients Runner Bean Stew
- 5 Ingredients Mujadara
- 5 Ingredients Potato Bombas
Jamie Oliver 5 Ingredients Squash Tagine
Description
Jamie Oliver 5 Ingredients Squash Tagine is made with butternut squash, Medjool dates, ras el hanout, chickpeas, and marinated green olives. This easy and delicious Moroccan-inspired Squash tagine recipe creates a warming vegan dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the squash: Scrub the butternut squash, halve it lengthwise, and chop it into 4cm chunks. Roughly chop the seeds.
- Toast the seeds: In a large shallow casserole pan, heat a drizzle of olive oil and add the seeds. Toss regularly until they pop, then remove and set aside.
- Brown the squash: Add the squash to the pan with 1 tablespoon of olive oil. Cook for 10 minutes, turning occasionally, until browned.
- Soak the dates: While the squash is browning, soak the pitted dates in 500ml of boiling water from the kettle.
- Add the spices and chickpeas: Stir in the ras el hanout, then add the chickpeas (with their liquid), the dates, and their soaking water. Tear in the olives and cover to simmer for 20 minutes.
- Thicken the sauce: Remove the lid and let the sauce reduce for 5–10 minutes until thick. Season with salt, sprinkle with extra ras el hanout, and garnish with crispy seeds.
- Serve with: Enjoy this tagine with couscous or bread for a hearty meal.
Notes
- Leave the squash skin on: The skin adds a nutty flavor and softens during cooking, saving prep time and adding texture.
- Use Medjool dates for a richer sauce: Medjool dates are softer and sweeter, making the sauce taste deeper and more luxurious.
- Don’t skip browning the squash: Browning the squash gives it a caramelized flavor, making the dish taste richer.
- Save the chickpea liquid: The liquid from the chickpeas helps create a flavorful sauce, so make sure to include it when cooking.
- Add more ras el hanout to taste: If you like a stronger spice flavor, feel free to sprinkle extra ras el hanout at the end for added warmth and complexity.