Hello hello! Welcome to a new week! I am currently writing to you from Albuquerque NM — on a work trip right meow, but! This blog train doesn’t stop because of travel! No!
Anyway…too excited about that. But if you have any tips for what I should check out while I’m here, sound off in the comments below! I’ve been to the ABQ before but only for the balloon fiesta that they have here in October, not really for work. Not that that matters….anywho…ideas. put them below.
Let’s get into this recipe that I have for ya’ll today! This Beef Tagine with butternut squash sounds fancy, but it’s really not. It’s a one pot wonder, and it takes like 30 minutes which is perfect for a weeknight meal!
This dish is so rich in flavor its crazy that it doesn’t take longer. The cinnamon and ginger really adds a warmth to the dish that is indicative of Moroccan dishes.
Just so ya’ll know, a tagine is actually a cooking vessel (see pic below) and it is used in north Africa and Morocco and this dish is traditionally cooked in one so if you happen to have one, bring it on out! If not…no sweat, just use a heavy pot.
Any who, I pair this dish with some Israeli couscous, which is a large pearl couscous that you can find in the grocery store, just to give it a starch (aside from the butternut squash, because more is more) But you can totally just have it on its own. I also love it with a bit of yogurt on top, which may not be exactly traditional, but it adds a bit of creaminess that is just so good.
It also makes great leftovers! So.Many.Great.Things! Anyway, this dish is a staple in out house and I hope it will become one in yours!
Stay tuned for a great post coming tomorrow! Happy Monday friends!
xo,
Danielle
- 2 teaspoons Paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Cayenne Pepper
- 1 beef shoulder roast or petite tender roast trimmed and cut into 1-inch cubes, 1-pound
- 1 tablespoon olive oil
- 4 shallots quartered
- 4 garlic cloves chopped
- 1/2 cup fat-free lower-sodium chicken broth
- 1 can no-salt-added diced tomatoes undrained, 14.5-ounce
- 3 cups cubed peeled butternut squash 1-inch, about 1 pound
- 1/4 cup chopped fresh cilantro
- Greek Yogurt to Taste
- Combine first 7 ingredients in a medium bowl. Add beef; toss well to coat.
- Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently.
- Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender.
- Serve over couscous (cooked according to the directions on the packaging) and top with yogurt and cilantro as desired.
