sweet potato and butternut squash tajine with almonds and golden raisins
recipe under the cut!
- 1 medium butternut squash, peeled and cubed (about 5 cups)
- 3 sweet potatoes, peeled and cubed
- 2 yellow onions, chopped
- 3 cloves garlic, minced and crushed
- pinch of saffron
- 2 tsp ras el hanout (optional)
- 1 tsp ginger
- 1 tsp nutmeg
- ½ tsp mace
- 1 tsp fennel
- 1 tsp anise seed
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp black pepper
- salt to taste (about 2 tsp)
- 2 sticks cinnamon
- ¼ cup olive oil
- ½ cup golden raisins
- ½ cup almonds, blanched
1. prepare the butternut squash by peeling it (microwaving it for about 30 seconds will make this easier), halving it lengthwise, scraping out the seeds and pulp, and cutting it into cubes of about 1″ in width.
2. peel the sweet potatoes and cut them into cubes of about the same size.
3. arrange onions and garlic in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser). add the pinch of saffron, then arrange squash and potatoes in an even layer over the onions.
4. sprinkle the spices over the vegetables (you can play around with these but this is what I used), add the cinnamon sticks, and drizzle the olive oil over top.
5. cover the tajine and cook on low with a diffuser for about 30 minutes, until the squash and sweet potatoes begin to soften.
6. if using unblanched almonds, blanch them while the tajine cooks by placing them into boiling water for about a minute, draining and rinsing with cool water, then pinching the skin off each one.
7. after 30 minutes, add the golden raisins and blanched almonds and cook for another 10-15 minutes, until butternut squash and sweet potato are soft and cooked through.
tajines are typically eaten with khobz