Name: Butternut Squash and Beef Tagine Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Moroccan
Ingredients: 2 lbs beef stew meat, cut into chunks; 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 cups butternut squash, peeled and cubed; 2 medium carrots, sliced; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) diced tomatoes; 2 cups beef broth; 1 cup dried apricots or raisins (optional, for sweetness); 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground coriander; 1 tsp ground ginger; ½ tsp turmeric; ½ tsp paprika; ¼ tsp cayenne pepper (optional, for heat); Salt & black pepper to taste; Fresh cilantro or parsley for garnish

Jump to Recipe·Print Recipe

If you’re longing for a cozy, flavor-packed meal that somehow tastes both exotic and familiar, let me introduce you to your new obsession: Butternut Squash and Beef Tagine. This is the kind of dish that turns an average evening into a Moroccan-inspired adventure, with hearty chunks of beef, sweet roasted butternut squash, and a symphony of fragrant spices mingling together in a rich, comforting stew. Every bite is deeply savory, just a touch sweet from the squash and dried fruit, and designed to warm you from the inside out. Whether you’re hosting friends or craving something soul-soothing on a chilly night, Butternut Squash and Beef Tagine is guaranteed to deliver big, beautiful flavors with every spoonful.

Butternut Squash and Beef Tagine Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for this Butternut Squash and Beef Tagine is carefully chosen to bring out bold flavors, balanced sweetness, and incredible texture in every bite. Simple, everyday elements combine with classic tagine spices for a dish that feels both special and approachable.

Beef stew meat: Use well-marbled chunks for juicy, melt-in-your-mouth bites after slow simmering.
Olive oil: Imparts a luscious base flavor and helps brown the meat beautifully.
Onion: Aromatic and sweet, onion forms the flavor backbone of the stew.
Garlic cloves: Infuses the tagine with gentle pungency and depth.
Butternut squash: Cubed and peeled, its natural sweetness and tender texture set this tagine apart.
Carrots: Adds subtle earthiness and extra color to the stew.
Chickpeas: Creamy and hearty, they soak up all the delicious spices and juices.
Diced tomatoes: Balances richness with acidity, creating that signature stew-like sauce.
Beef broth: Adds savory depth and creates a luscious braising liquid for the beef.
Dried apricots or raisins: (Optional) Offers a subtle, authentic Moroccan sweetness.
Tomato paste: Concentrates the tomato flavor and thickens the sauce.
Ground cumin: Earthy and warm, provides an essential Moroccan essence.
Ground cinnamon: Sweet-spicy undertones that elevate the stew’s depth.
Ground coriander: Lemony and floral, brightening the spice blend.
Ground ginger: Adds fragrant warmth and a little zing to the sauce.
Turmeric: Colors the dish a gorgeous golden hue and brings subtle bitterness.
Paprika: Mild smokiness and vivid color boost the stew’s intrigue.
Cayenne pepper: (Optional) Just a pinch for gentle heat, or more if you love spice.
Salt & black pepper: Essential seasonings that sharpen and amplify every flavor.
Fresh cilantro or parsley: For garnishing with a pop of herby freshness at the very end.

How to Make

Step 1: Brown the Beef

First, you’ll want to get your pot hot and ready. Heat the olive oil over medium-high in a Dutch oven or classic tagine vessel. Add the beef in batches so you don’t crowd the pan, and let each piece sizzle until browned on all sides. This quick sear locks in flavor and gives you those irresistible caramelized edges. Once browned, set the beef aside—you’ll add it back soon.

Step 2: Sauté Aromatics

Now, turn that flavorful oil into an aromatic base by adding chopped onion and minced garlic. Sauté until the onion softens and the kitchen begins to smell absolutely amazing. This step is all about slowly building a foundation of flavor for your Butternut Squash and Beef Tagine.

Step 3: Bloom the Spices

Add ground cumin, cinnamon, coriander, ginger, turmeric, paprika, and a bit of cayenne if you’d like a kick. Stir the spices into the onions and let them toast for a minute or two, until they’re fragrant and your spice cupboard smells like a bustling Moroccan market. This quick bloom intensifies the flavors and ensures the spices fully infuse every bite.

Step 4: Build the Stew Base

Pour in the tomato paste, diced tomatoes, beef broth, carrots, and cubes of butternut squash. Mix everything well, making sure the beefy, spiced aromatics mingle with the vegetables and tomatoes. This is where the stew really takes shape, and you’ll start to see that gorgeous color develop.

Step 5: Simmer to Perfection

Return the browned beef to the pot, tucking it into its new home with the chickpeas and dried apricots or raisins (if you’re using them). Stir once more, then bring the pot to a gentle simmer. Cover and cook for 2 to 2 1/2 hours, letting everything meld until the beef is meltingly tender and the butternut squash becomes sweet and soft. It’s pure comfort in a pot.

Step 6: Taste, Garnish, and Serve

Once everything is perfectly cooked, taste the stew and adjust the salt and pepper as needed. Right before serving, scatter a generous handful of chopped cilantro or parsley over the top. That herby freshness wakes up the slow-simmered flavors and finishes your Butternut Squash and Beef Tagine with a flourish.

How to Serve

Garnishes

A big part of what makes this dish irresistible is the finishing touch—so don’t skip the garnishes. Fresh cilantro or parsley adds a bright, herbal pop that balances all those deep, slow-cooked flavors in each bowl. For an extra-special twist, you can even sprinkle over a handful of toasted slivered almonds or pine nuts for a little crunch and visual appeal.

Side Dishes

Butternut Squash and Beef Tagine truly shines when served alongside light and fluffy couscous that soaks up every drop of the luscious sauce. Steamed rice is another excellent option, or you can keep things rustic and serve with warm, crusty flatbread or pita to mop up the spiced juices. For a North African-inspired feast, try pairing it with a fresh cucumber and tomato salad or some garlicky roasted vegetables on the side.

Creative Ways to Present

If you’re entertaining, serve your Butternut Squash and Beef Tagine in a traditional tagine pot or a deep, wide platter so guests can help themselves. For a cozy dinner at home, individual shallow bowls make for beautiful plating, especially when topped with herbs, almonds, and a swirl of good olive oil. You can even portion leftovers into ramekins and top with fresh greens for a stunning lunch the next day.

Make Ahead and Storage

Storing Leftovers

Butternut Squash and Beef Tagine somehow manages to taste even better the next day, making leftovers a true delight. Store any remaining stew in an airtight container in the refrigerator, where it will keep deliciously for up to four days. The flavors have extra time to meld together, resulting in a dish that’s even more complex and satisfying.

Freezing

This tagine is a champion when it comes to freezing. Ladle cooled tagine into individual containers or one large freezer-safe dish, seal tightly, and stash away for up to three months. When a future craving hits, you’ll have a stash of Butternut Squash and Beef Tagine ready for a quick defrost and heat!

Reheating

To reheat, simply transfer cold or thawed tagine to a saucepan and warm gently over medium heat, adding a splash of water or broth if needed to loosen the sauce. Stir occasionally and heat until piping hot. You can also reheat single portions in the microwave, in 1-minute increments, stirring in between so everything is evenly warmed.

FAQs

Can I make Butternut Squash and Beef Tagine in a slow cooker?

Absolutely! After browning the beef and sautéeing your onions, transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork-tender and the squash is creamy. The flavors develop beautifully over the long, gentle cook.

What cut of beef works best for this tagine?

Well-marbled cuts like chuck, brisket, or shin work wonders because they become incredibly tender during slow braising. Leaner cuts tend to dry out, so look for beef labeled specifically for stewing to ensure meltingly tender results in your Butternut Squash and Beef Tagine.

Is Butternut Squash and Beef Tagine gluten-free?

Yes! The recipe is naturally gluten-free, as it doesn’t call for any wheat-based ingredients. Just double-check your spice blends and broth if you have dietary concerns, and serve it with rice for a completely gluten-free meal.

Can I leave out the dried apricots or raisins?

Of course. While dried fruit adds subtle Moroccan sweetness and complexity, the tagine stands strong on its own with all those wonderful spices and vegetables. Feel free to skip the fruit, or replace with other dried goodies like figs if you’re feeling creative.

How do I get the best flavor from my spices?

To maximize flavor, always toast the spices in oil with the onions and garlic for a minute or two before adding liquids. This extra step brings out their essential oils and unlocks incredible depth that makes your Butternut Squash and Beef Tagine taste genuinely authentic.

Final Thoughts

If you’re looking for a dish that’s secretly easy, soul-warming, and guaranteed to impress, give Butternut Squash and Beef Tagine a try. Every pot feels like an invitation to gather, relax, and savor extraordinary flavor—no passport required. I can’t wait for you to experience the magic for yourself!