I've had a bit of trouble finding butternut squash over here, so I actually made this with buttercup squash (which is apparently considered a pumpkin in NZ). It made for a fine substitute. As did the kumara in place of the sweet potato.

I wasn't blown away by this dish overall. But it was tasty enough and made for a perfectly serviceable side dish next to our lamb chops.

Butternut Squash Tagine

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 8 saffron threads
• 1 Tbsp. warm water
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground turmeric¹
• 600g butternut squash, peeled and cubed
• 1 large carrot, cut into 1cm thick pieces
• 1 small (~400mL) tin diced tomatoes
• 3 Tbsp. dried currants
• 1 Tbsp. honey
• 3/4 c. water
• salt and pepper, to taste
• 250g sweet potato, cubed

Directions

1. Add the saffron to the water and set asdie for at least 10 minutes.
2. Heat the oil over medium heat.
3. Add the onion and cook until softened (~5 minutes).
4. Add the ginger, cinnamon, and turmeric and cook for another 30-60 seconds.
5. Add the squash, carrot, tomatoes, currants, honey, water, and saffron along with its soaking liquid.
6. Season to taste with salt and pepper.
7. Bring to a boil over medium-high heat.
8. Reduce heat to medium-low, cover, and simmer for 10 minutes.
9. Add the sweet potato and continue cooking, covered, until vegetables are tender (~25 minutes longer).
10. Serve with harissa sauce or condiment of your choice.

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¹ There wasn't any turmeric in the kitchen when I was making this -- socking, I know! -- but there was a surplus of commercial curry powder (which tends to be half turmeric anyway), so I just used that instead. I figured the extra bit of cumin, coriander, and miscellaneous other spices wouldn't hurt the flavour any. ^Back