The Squirrel’s Tagine

We had a butternut squash to use from the vegbox. It’s cold and snowy outside so we fancied something heartwarming. I made this from scratch and it was absolutely yummy – be generous with the apricots! Unfortunately we were too hungry to take a photograph, but I’ll make it again soon. Drank with a lovely pumpkin seed beer from Unicorn in Chorlton.


1 tablespoon sunflower oil

2 onions

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 carrot

1 red pepper

500g butternut squash

1 carton tomatoes or 1 tin

200ml water

1 tablespoon harissa (bought in Co-op, Piccadilly Gardens, Manchester)

1 tin chickpeas

Handful of almonds

Handful of apricots, chopped

Couscous to serve


  1. Heat the oil in a wok or large pan, add the onions, finely sliced
  2. Cook on a medium heat so they cook till translucent but not browned
  3. Add spices
  4. Add red pepper, sliced into strips. Stir occasionally
  5. Chop carrot into 1 inch slices, add to wok
  6. Add almonds
  7. Chop butternut squash into 1.5 inch cubes and add to wok, add apricots
  8. Add tomatoes and water and harissa, stir so its all coated and cover with foil or a lid for 20 minutes. Leave on a low-medium heat
  9. Once butternut squash is cooked (it will be soft and a knife will slice it easily), add chickpeas, stir and cook for another 5 minutes
  10. Serve with couscous

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