Butternut squash tagine
Butternut squash tagine



  • 1/2 large Spanish onion
  • 2 cloves of garlic
  • 1 medium butternut squash
  • 1/2 tbsp ground tumeric
  • 2 tsp cumin seeds (ground and toasted)
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 2 tsp coriander seeds (ground and toasted)
  • 1x 400ml tinned tomatoes
  • 1x 400ml tinned chickpeas
  • 1/2 tbsp ground cinnamon
  • 1 tbsp honey
  • 800ml water
  • 60g dried apricots (sliced)
  • 30g preserved lemon rind (sliced)
  • Salt and pepper (to taste)


Try this delicious recipe and give your mid-week meal a twist.

1. Peel and cut the butternut squash into 1.5 cm squares. In a hot frying pan cook the squash in batches until golden in colour. Set aside until later. 

2. Sweat off the onions and garlic in oil for a few minutes to soften. Then add all of the spices and cook out slowly for another 3-5 minutes. 

3. Add tinned tomatoes, chickpeas, honey and water and cook on a low to medium heat until sauce has thickened. 

4. Season with salt and pepper, add the apricots, preserved lemon and the squash, and serve.


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