Tagine of Lamb with Chickpeas and Butternut Squash; too many butternut! — 12 Comments

  1. Oh, another mouthwatering dish! Love butternut squash and am always supremely happy to devour chickpeas. I can’t wait to meet you but it’s a shame that I’ll be the one providing food when you come here!!! Totally understand your dilemma with the “what if’s” – such is life! Er, you didn’t mention currying it anywhere as an option – tried it? Thanks for the recipe! Gee

  2. Looks delicious! I often cube mine and throw them into Indian-inspired curry “stews”, usually with tofu as a base instead of meat (purely because I haven’t remembered to take any out of the freezer on time!).
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  3. Can I just smile? I’m remembered why my kids don’t want me to grow anything since I convinced them pizza doesn’t grow on a vine. (my black thumbs got nothing to do with it. Nothing whatsoever)

  4. Oh Katie, I hear you! What I finally did, was roast my squash, puree, then I froze it in 1 1/2 cup amounts. It freezes really well, so down the road can be added to pastas, soups, stews. We go a couple of weeks without squash, then it is a delight to have. p.s. just think of all that beta carotene and healthy benefits you guys are getting!

  5. You just made me smile. I don’t know what I would have done with that much butternut squash but I guarantee you’ve been a lot better at putting them to delicious use than I would have. Take this tagine, for example. I’d love to be having this for dinner right now. Looks so good!

  6. Katie,
    Funny you should mention this. Just yesterday, after digging out my driveway from under the three feet of snow, I wanted something nutritious and warming. I decided on chana masala, But, since I also have tons of squash to get rid of, I also decided to add butternut. The only difference is that mine is peeled, cubed and frozen. It’s great; it adds flavor, fiber and she-who-must-be-obeyed loves it.
    Tomorrow it’s off to Turkey.
    Take care,

  7. I could never ever tire of bnut squash. So if you ever want to send any over here…my mailbox is always open.
    I love the sound of this recipe! I’m all about middle eastern flavor lately. Delicious.

  8. I adore butternut squash!! (Zucchini, not so much…) You can send your extra butternut squashes here. Mmmmm, butternut squash with fresh sage in lasagne…. (Oh wait!! Don’t do that. We already have a butternut squash in the basement now – one that I got from the farmer’s market in the fall. Every time I suggest having it, someone announces that he’d much rather have green beans. Or cauliflower. Or broccoli.)
    You still have zucchini in the freezer? I know what I’d do with it: Compost!!
    (One year, my sister gave giant zucchinis from her garden as prizes at her son’s birthday party. The boys were thrilled. Their mothers were… ummmm… well you can guess the dry tone of the “thank you”s on my sister’s machine.)

  9. Cut them up, sprinkle them over your garden and return their goodness to the earth as fertilizer – then, go out and get thee some other veggies!

  10. Gee, I always get carried away with the ‘what ifs’… I’m thinking I’ll try some buternut gnocchi this weekend. As to curry – long, long story….
    Robin, mine have been going in to just about everything…. including the dog!
    Baking Soda – a pizza vine – I like that. I’d plant 5….
    Ina, did that – freezer’s full, both summer and winter squash (and lots of tomatoes)
    Thanks, Jean… I could send you some….
    Meredith, we eat a lot in soup, too. The hubs has his ‘cup of soup’ every day for lunch…
    brassfrog, have a wonderful trip! I didn’t freeze any in cubes, must try that!
    Joanne, I’ve been having a lot of fun with my Moroccan cook book!
    Elizabeth, the trick to growing zucchini is never, ever, ever let them get bigger than 4 or 5 inches…. They taste a lot better, too.
    Zoomie, top suggestion so far LOL
    manningroad, yep, freezer full… soup, squash, the works…. See Zoomie’s suggestion LOL