Delicata Squash Tagine Recipe
smoked maple zaalouk, kale, pepita tarator
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Delicata Squash
Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise, remove the seeds, and cut into half-moon shapes.
- 2
Roast the Squash
Spread the squash on a baking sheet, drizzle with olive oil, and season with salt. Roast in the preheated oven for about 25-30 minutes, or until tender and lightly browned.
- 3
Sauté the Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- 4
Add Spices and Chickpeas
Stir in smoked paprika, cumin, and chickpeas. Cook for 2-3 minutes until the spices are fragrant.
- 5
Add Kale and Broth
Add the kale and vegetable broth to the pot. Cook until the kale is wilted, about 5 minutes.
- 6
Combine and Finish
Fold in the roasted delicata squash, diced tomato, maple syrup, and lemon juice. Simmer for another 5 minutes to allow flavors to meld.
- 7
Prepare the Pepita Tarator
In a small bowl, mix pepitas with a drizzle of olive oil and a pinch of salt. Toast in a pan over medium heat until fragrant, about 3-5 minutes.
- 8
Serve
Serve the tagine warm, garnished with the toasted pepitas on top.
