Moroccan · Tagines
Pumpkin Tagine with Cinnamon
Autumn pumpkin is simmered down with cinnamon, ginger and a touch of honey until it turns soft and jammy, a naturally sweet vegetarian tagine often served alongside heartier meat dishes as a side, or on its own with bread.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g pumpkin, peeled and cubed
- 1 onion, chopped
- 1 tsp cinnamon, 1 tsp ginger
- 1 tbsp honey
- 3 tbsp olive oil
- 50 g raisins (optional)
- Salt
Method
- 1
Soften the onion
Warm the oil and cook the onion until soft, about 5 minutes.
- 2
Add pumpkin
Add the pumpkin, cinnamon, ginger, salt and 150 ml water.
- 3
Simmer
Cover and simmer 25–30 minutes until the pumpkin is very soft, stirring occasionally to break it down slightly.
- 4
Finish
Stir in the honey and raisins if using, cooking uncovered 5 more minutes.
- 5
Serve
Serve warm as a side or with bread as a light main.
Chef's tips
- Let the pumpkin break down partially as it cooks for a thicker, jammier texture.
Frequently asked questions
Can I use butternut squash instead of pumpkin?
Yes, butternut squash works as a direct substitute with a very similar texture and sweetness.