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Roasted Butternut Tagine (v)

Roasted Butternut Tagine (v)

with Bulgur and Dukkah

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Traditionally, a tagine was cooked in the remaining heat of the bakers' ovens in Morocco. The easily recognisable conical clay pot would be filled with meat, dried fruit and vegetables and a small amount of liquid and left to slow cook for a few hours. On the table in 35 minutes, tonight’s butternut squash tagine proves that you can create the same depth of flavour and delicious texture without a clay pot to hand and hours to spare!

Tags:Under 750 calories
Allergens:CelerySulphitesGlutenMilkNutsSesamePeanuts
Preparation Time
35 minutes
Difficulty level
Level 2
Ingredients 
serving amount
2
3
4
Ingredients
serving amount
2
3
4

1 unit(s)

Butternut Squash

1 pot(s)

Vegetable Stock Pot

(ContainsCelery,Sulphites)

100 grams

Bulgur Wheat

(ContainsGluten)

1 unit(s)

Courgette

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Chickpeas

1 tsp

Chermoula Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

40 grams

Raisins

½ pot(s)

Natural Yoghurt

(ContainsMilk)

1 tbsp

Super Dukkah Mix

(ContainsCelery,Nuts,Sesame,Peanuts)

Not included in your delivery

200 milliliter(s)

Water for Bulgur Wheat

75 milliliter(s)

Water

Nutritional information
per serving
per 100g
Nutritional information
per serving
per 100g
Energy (kJ)2648 kJ
Energy (kcal)633 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate105 g
of which sugars42.0 g
Protein26 g
Salt4.97 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Baking Tray
Cutting board
Knife
Lid
Saucepan
Strainer
Frying Pan
Bowl
Fork
InstructionsPDF
Instructions
1

Preheat your oven to 220°C. Remove the top from the butternut squash (no need to peel!), halve lengthways, remove the seeds, then cut into 1cm wide slices. Chop into 1cm chunks. Pop the squash onto a baking tray and drizzle over some oil, a pinch of salt and pepper. Roast in your oven until crispy on the outside and soft in the middle, 25-30 mins.

2

Pour the water (see ingredients for amount) into a saucepan on medium high heat and add half the stock pot. Stir together to dissolve the stock pot. Once boiling, add the bulgur wheat and bring back to the boil. Cover with a lid, remove from the heat and leave to the side until everything else is cooked.

3

Meanwhile, remove the ends from the courgette, quarter lengthways, then chop into 1cm chunks. Finely chop the parsley (stalks and all). Drain and rinse the chickpeas in a colander.

4

Heat a frying pan on medium high heat (no oil!). Add the courgette with a pinch of salt and pepper. Dry fry until slightly browned, 4-5 mins. Turn the heat to medium, add a splash of oil and the chermoula spice mix, stir together and cook for 1 minute more. Pour in the finely chopped tomatoes and the water (see ingredients for amount), and stir in the remaining stock pot.

5

Add in the chickpeas and raisins, and bring the mixture to the boil, then reduce the heat and simmer until thick and tomatoey, about 10 mins. TIP:Add a splash of water if it's looking a bit dry. Once the squash is cooked, stir it into the tagine as well. When it's done, taste and add salt and pepper if you feel it needs it.

6

Once everything is ready, fluff up the bulgur, taste and add salt and pepper if required. Stir in half the parsley. Serve the bulgur with the tagine on top and a spoonful of yoghurt. Sprinkle over the remaining parsley and the dukkah. Enjoy!

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