Spiced butternut squash tagine recipe

(303 ratings)

spiced butternut squash and veg tagine
  • healthy
  • Low-fat
  • Nut-free
  • Vegan
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time3 hours
Total Time3 hours 15 mins
Five A DayTwo
Cost RangeCheap
Nutrition Per PortionRDA
Calories150 Kcal8%
Fat4.5 g6%
Saturated Fat1 g5%

This slow-cooked spiced butternut squash tagine is packed with tender vegetables in an indulgently rich, sauce - yet it's only 150 calories per portion.

Tagines are North African stews, popular in Morocco and Tunisia. They share the same name as the conical shaped pots people traditionally cook them in. The pots are designed to trap much of the steam that comes off the simmering stew. Then, as the steam hits the sides of the lid, it condenses and runs back down into the stew - meaning you need very little water to cook with. Of course, this was an important consideration in desert climates. Don't worry if you don't have a tagine, however: you can use a casserole pot with a well fitting lid. Alternatively use a slow cooker as we have. This delicious, filling stew needs three hours to cook, but requires very little preparation. So, it's easy and simple to create.


  •  2 tbsp sunflower oil
  • ½-1 butternut squash, peeled, deseeded and cut into chunks
  • 1 large onion, peeled and cut into thin wedges
  • 2-3 parsnips, peeled and cut into chunks
  • 1 small swede, peeled and cut into chunks
  • 1 small cauliflower, broken into florets
  • 2-3 carrots, peeled and sliced
  • 1 red pepper, deseeded and chopped
  • 1 level tbsp ground coriander
  • 1 level tbsp ground cumin
  • 1 level tbsp ground turmeric
  • 400g can chopped tomatoes
  • 1 vegetable stock cube
  • 410g chickpeas, drained and rinsed
  • Salt and freshly ground black pepper
  • 1-2 tbsp chopped fresh coriander
  • Couscous, steamed, to serve




  1. Heat the oil in a large pan, add the onion and cook it for about 5 mins, until it begins to soften. Add the other vegetables and cook for a further 4-5 mins, stirring occasionally.
  2. Add the ground coriander, cumin and turmeric and cook for a further 1-2 mins. Stir in the chopped tomatoes and 300ml (½ pint) water, crumble in the stock cube and bring to the boil. Stir in the chickpeas and seasoning.
  3. Pour the mixture into the bowl of a slow-cook pot and cook on a high heat for 3-4 hrs, or a low heat for 5-8 hrs, until the vegetables are tender.
  4. Sprinkle coriander over and serve with steamed couscous.

Top tips for making spiced butternut squash tagine

This meal is suitable for vegetarians and vegans. However, if you are not following a meat-free diet, you can add chunks of leftover cooked chicken or beef shortly before the end of the cooking time to add even more flavour.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.