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PREP 15 minutes
TOTAL 2 hours
Serves
US | METRIC

INGREDIENTS

  • 1 large butternut squash peeled and diced
  • 1 large onion finely chopped
  • 5 cloves garlic crushed
  • 1 thumb sized piece fresh ginger finely chopped or grated
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tbsp Rose harissa paste
  • 500 ml carton tomato passata
  • 100 g dried apricots chopped finely
  • 1 tbsp tomato puree
  • 400 g tin chickpeas drained
  • 200 ml vegetable stock
  • 1 tbsp maple syrup
For serving
  • 3 tbsps coconut yoghurt
  • 1 Heaped teaspoon rose harissa

Click here to pre-order my new book

Vegan Butternut Squash Tagine

Vegan Butternut Squash Tagine

Vegan Butternut Squash Tagine, the best recipe you will find and so so easy to make. If you are looking for some vegan recipe inspiration or just to cut down on your meat intake then try this delicious recipe.

  1. Place the squash in a bowl then drizzle with some oil then season with salt and pepper, scatter onto a baking tray then roast in a pre-heated oven set at 180c / gas mark 4 for 30 minutes. 
  2. Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened; add the spices and harissa then cook for a further 1-2 minutes. Stir in the tomato puree then pour in the passata, apricots, roasted squash and chickpeas, stir to combine, place on a lid then simmer over the lowest heat for 1 hour. Add the syrup to taste then season with salt and pepper.
  3. Serve with a portion of couscous and some harissa spiked coconut yoghurt.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Vegan Butternut Squash Tagine

Vegan Butternut Squash Tagine

Vegan Butternut Squash Tagine, the best recipe you will find and so so easy to make. If you are looking for some vegan recipe inspiration or just to cut down on your meat intake then try this delicious recipe.

PREP 15 minutes
TOTAL 2 hours
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 1 large butternut squash peeled and diced
  • 1 large onion finely chopped
  • 5 cloves garlic crushed
  • 1 thumb sized piece fresh ginger finely chopped or grated
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tbsp Rose harissa paste
  • 500 ml carton tomato passata
  • 100 g dried apricots chopped finely
  • 1 tbsp tomato puree
  • 400 g tin chickpeas drained
  • 200 ml vegetable stock
  • 1 tbsp maple syrup
For serving
  • 3 tbsps coconut yoghurt
  • 1 Heaped teaspoon rose harissa
  1. Place the squash in a bowl then drizzle with some oil then season with salt and pepper, scatter onto a baking tray then roast in a pre-heated oven set at 180c / gas mark 4 for 30 minutes. 
  2. Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened; add the spices and harissa then cook for a further 1-2 minutes. Stir in the tomato puree then pour in the passata, apricots, roasted squash and chickpeas, stir to combine, place on a lid then simmer over the lowest heat for 1 hour. Add the syrup to taste then season with salt and pepper.
  3. Serve with a portion of couscous and some harissa spiked coconut yoghurt.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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