Spiced Butternut Pumpkin Tagine

I wanna go. Where you ask, well Morroco of course! But I can't right now, so instead were taking a journey there in my one bedroom apartment. If you close your eyes and try really really hard you can almost imagine your in a busy street of Marrakech. Ok well not quite, but the aroma coming from my oven is as close as i've ever gotten and the complexity of the flavors of this tagine are unlike any thai or indian curry i've ever tasted. Somehow this savory dish dances on notes of cinnamon and honey, while the earthy tone of the toasted almonds and cous cous bring you back down to earth.

 Now I know not everyone has a tagine, but you should definitely try this dish anyways. I would recommend using a tall baking dish with lid. Enjoy!


Ingredients:
1/2 Butternut pumpkin
2 Tbs. Olive oil
1 Onion
3-4 Threads of Saffron
3 tsp. Cumin
1 tsp. Ginger
2 tsp. Paprika
2 tsp. Coriander seeds
2 Cans of tomatoes or 1 large tin
2 Red or Green chiles
1 Cinnamon stick or 2 tsp. Cinnamon
1 C. Water
Toasted almonds and coriander to garnish

Directions:
1. Preheat the oven to 375 Degrees Fahrenheit or 180 degrees Celsius

2. Chop the Pumpkin into one inch cubes.

3. Cut the chile length wise, deseed and chop finely.

4. Chop the onion.
5.  Add the olive oil to the pan and saute the onion, then add the dry spices.

7. Add the onion spice mixture to the tagine, then the pumpkin.
8. Open a large can of tomatoes and pour over the tagine.

9. Add the honey to the tagine.

10. Cover with the lid.

11. Cook for one hour for until the pumpkin is soft.
12. Garnish with toasted almonds and coriander.
13. Serve over cous cous or any other grain you prefer.