On a chilly fall day, I am most definitely in the mood for a bowl of hearty casserole, especially when it involves fall vegetables! Squash is one of my favorite ingredients to use this time of year, and I couldn’t think of a better way to enjoy than paired with Moroccan spices and beef for my take on Tagine! Tagine is a North African dish that is named after the clay pot in which it is traditionally cooked. The dish is essentially a slow-cooked stew made with meat, poultry or fish with vegetables. What makes it so special is the spices that are commonly used – ginger, cumin, cinnamon, saffron, paprika and the list goes on. For this version, we are using paprika, ginger, cinnamon and red pepper flakes for a little heat.
To begin, we will peel, seed and chop the squash. Start by cutting the top and bottom stems off, so each end is flat. Cut the squash in half, crosswise, so you divide the large, bulbous end from the slender end. Using your knife, run it along the edge to remove the peel; try not to take off much squash as you go, but it takes practice! Do this to both the large end and the slender top so you have no peel left. Chop the large, bulbous end in half and use a spoon to scoop out the seeds; discard. Slice squash in to 1-inch thick strips, then chop them lengthwise, and widthwise to make small, bite size pieces. Set squash aside while we work on the beef!
Chop the beef loin in to small, bite size chunks. Cover the beef with the spices, salt and pepper.
Heat the oil in a large stock pot or Dutch oven on medium-high heat. Add the chopped shallots and garlic to the oil and sauté for 2-3 minutes, until they start to soften. Add the spiced beef and sauté for 5-6 minutes, until the outsides have browned. The spices get toasted, along with the beef, so the flavor is much more intense! Add the butternut squash chunks, the can of tomatoes (with juice) and the beef broth. Place the top on the pot, reduce heat to medium and allow to cook about 10 minutes, until the squash has softened and the broth starts to thicken. Taste and season, if needed!
Place in a serving dish or individual bowls and top with chopped fresh cilantro! What a beautiful and tasty fall dish! Eat up!
Beef Tagine with Butternut Squash
- 1 large butternut squash
- 1 lb. beef loin
- 2 tsp. paprika
- 1 Tbsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. crushed red pepper
- ¾ tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. canola oil
- 2 shallots, peeled and diced
- 4 cloves garlic, minced
- 1 (14.5 oz.) can low sodium diced tomatoes
- ½ cup low sodium beef broth
- Peel, seed and chop butternut squash in to 1-inch pieces. Set aside.
- Chop beef in to bite sized pieces. Season with paprika, cinnamon, ginger, crushed red pepper, salt and black pepper.
- Heat canola oil in stock pot or Dutch oven to medium-high heat. Sauté shallots and garlic 2-3 minutes, until soft. Add seasoned beef and sauté 5-6 minutes, until browned. Add cubed butternut squash, diced tomatoes and beef broth. Cover, reduce heat to medium and simmer 10 minutes, until squash is tender. Taste and adjust seasoning, if necessary.
- Spoon into serving dish or separate bowls and sprinkle with cilantro. Enjoy!
Yield: 6 servings
Per Serving*: Calories 280, Total Fat 16g (Saturated 6g, Trans 0g), Cholesterol 65mg, Sodium 390mg, Total Carbohydrate 17g (Dietary Fiber 5g, Sugars 5g), Protein 17g, Vitamin A 250%, Vitamin C 45%, Calcium 8%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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