Prep time15 minutes
Cook Time50 minutes
Equipment: Classic Dutch Oven
An assortment of winter squash, 2 large or 4 small
1 can of chopped tomatoes
2 red onions roughly chopped
½ cup of flaked almonds
Large bunch of parsley
2-3 tbsp of homemade Ras el Hanout
Ras el Hanout Ingredients
2 tbsp fennel seeds
2 tbsp cumin seeds
2 tbsp coriander seeds
8 cardamom pods
A few allspice berries
2 large cinnamon sticks
1 tbsp black or white peppercorns
1 tsp ground nutmeg
1 tsp ground chili powder
A few strands of saffron
Begin by preparing the squash. Halve each squash and place on some Kana parchment paper on a baking tray, skin side down. Drizzle with olive oil, season with salt and pepper and roast for 20 minutes in the oven on high heat, until the squash begins to darken and caramelize.
Meanwhile, pour a bit of oil into your Classic Dutch Oven and add the onions. Stir until they begin to soften and become fragrant, then add the can of tomatoes and one can’s worth of water. Season with salt and pepper and simmer for 5 minutes.
When the squash is ready, remove from the oven and allow to cool down. Once cool, scoop out the seeds, cut the squash meat from the skin and roughly chop the meat into bite sized chunks.
Add the squash chunks to the Dutch Oven, plus 1 more can of water and your Ras el Hanout powder. Stir well to combine and allow to simmer for an additional 10-20 minutes.
While the tagine is simmering, toss a couple handfuls of flaked almonds into your Ultimate Skillet and heat to medium. Toast the almonds until they become golden and fragrant. Be sure to stir and shake the pan constantly so the almonds do not burn. Once the almonds become fragrant and golden brown, remove from the pan.
To serve, scatter the toasted almonds and some chopped fresh parsley over the top of the tagine. Serve with some slices of fresh lemon and fluffy couscous.
Ras el Hanout
Add all of the ingredients (except for the nutmeg, chili and saffron) into your Kana Ultimate Skillet. Dry roast on medium/high heat for about a minute or until the spices become fragrant, shaking the pan a few times so the seeds don’t burn.
Remove from the heat, cool, then grind to a powder using a spice mill, coffee grinder or mortar and pestle. Stir in the nutmeg, chilli and saffron, store in an airtight container and keep in a cool dry place in the kitchen.