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Heavenly pumpkin tagine

Featured in Cozy soups to warm your heart.

This vegetarian tagine mixes pumpkin and chestnuts in a cinnamon-spiced sauce touched with maple syrup for an easy-to-make fall treat.
Maria from tastyhush
Last updated Tue, 11 Mar 2025 17:42:53 GMT
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A dish of squash and chickpeas seasoned with spices, garnished with cinnamon and fresh herbs. Save Recipe
A dish of squash and chickpeas seasoned with spices, garnished with cinnamon and fresh herbs. | Tastyhush.com

This butternut squash and chestnut tagine captures the essence of autumn comfort food. The tender squash pieces meld perfectly with sweet chestnuts, while warm cinnamon creates a comforting dish perfect for cool evenings.

A Celebration of Fall Flavors

The spices in this tagine work in perfect harmony - aromatic cinnamon and ginger provide warmth, while maple syrup complements the natural sweetness of the chestnuts, creating a beautifully balanced dish.

Key Ingredients

  • Butternut squash: 500g, cut into cubes
  • Chestnuts: 200g, jarred or vacuum-packed
  • Water: 200ml
  • Vegetable stock cube: 1
  • Cinnamon stick: 1
  • Maple syrup: 3 tablespoons
  • Ground ginger: ½ teaspoon
  • Cloves: 2 whole
  • Onion: 1, finely chopped
  • Olive oil: 1 tablespoon
  • Salt and pepper: to taste

Cooking Method

Start with aromatics
Heat olive oil in the tagine and cook the onion until soft and translucent.
Add spices and squash
Stir in the ginger, cloves and butternut squash pieces. Cook for a few minutes until lightly golden.
Build the base
Pour in water and maple syrup, crumble in the stock cube, and add the cinnamon stick. Season with salt and pepper, cover and simmer for 15-20 minutes.
Finish with chestnuts
Add chestnuts and cook uncovered for 10-15 minutes until sauce thickens.
Serve
Enjoy hot with quinoa or brown rice.

Chef's Tips

Fresh chestnuts offer superior flavor when available. Golden raisins make a wonderful addition for extra sweetness. Fresh cilantro leaves sprinkled before serving add a bright finishing touch.

Un plat de couscous garni de morceaux de courge, de légumes et de noix, décoré de persil frais. Save Recipe
Un plat de couscous garni de morceaux de courge, de légumes et de noix, décoré de persil frais. | Tastyhush.com

Serving Suggestions

This tagine pairs beautifully with homemade couscous or quinoa. Add a simple arugula salad on the side for freshness. The combination creates a deeply satisfying autumn meal.

Recipe Tips

→ Can I make this tagine ahead of time?
Totally! It reheats wonderfully. The flavors even deepen after a night in the fridge. Slowly warm it up on low heat when you're ready to enjoy.
→ Can I swap the pumpkin for a different squash?
Of course! Butternut or acorn squash works perfectly. Just tweak the cooking time based on how soft the squash is.
→ Is maple syrup essential in this?
Maple syrup adds a special sweetness, but you can trade it out for honey or agave syrup. The flavor will shift slightly but still be delicious.
→ How should I store leftovers?
Pop the remaining tagine in an airtight container and store it in the fridge for 2-3 days. If the sauce thickens, stir in some hot water when reheating.
→ What goes well with this dish?
Serve this tagine with couscous or quinoa for a perfect side. For something lighter, try bulgur or brown rice.

Pumpkin tagine chestnuts

A vegetarian fall tagine combining the sweetness of pumpkin, chestnuts, and cinnamon, finished with a drizzle of maple syrup.

Prep Time
15 Minutes
Cooking Time
35 Minutes
Total Time
50 Minutes
By: Maria

Category: Soups & Stews

Skill Level: Medium

Style: Moroccan

Makes: 4 Serves (4 portions)

Diet Type: Vegan, Veggie, No Gluten, No Dairy

Ingredients

01 200g jarred cooked chestnuts.
02 500g diced red kuri squash.
03 A tablespoonful of olive oil.
04 A finely chopped onion.
05 3 tablespoons maple syrup.
06 A single vegetable stock cube.
07 20cl water.
08 A sprinkle of salt and pepper.
09 Half a teaspoon of ground ginger.
10 2 pieces of clove spice.
11 A cinnamon stick.

Let's Cook

Step 01

In a heavy pot or a cast iron tagine, heat olive oil and sauté the onion until soft.

Step 02

Pour in the ground ginger, cloves, and add the squash cubes. Let them brown for a few minutes.

Step 03

Stir in the water and maple syrup, crumble in the veggie bouillon cube, and pop in the cinnamon stick. Add a small pinch of salt and a dash of pepper. Cover the pot and cook on low for about 15-20 minutes.

Step 04

Toss in the chestnuts and continue cooking uncovered for 10-15 more minutes, so the sauce thickens a little.

Step 05

Dish it out hot, either as is or pair it with a grain you like.

Tips

  1. An ideal comfort meal for chilly fall or winter evenings.
  2. The chestnuts add a lovely texture and balanced, smooth flavor.

What You'll Need

  • A heavy-bottomed pot or cast iron tagine.

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • No major allergens here.

Nutrition Per Serving

Values are estimates and should not replace professional dietary advice.
  • Calories: 320
  • Total Fat: 12 g
  • Total Carbs: 45 g
  • Protein: 8 g