Tagine de Courge au Miel

Ingredients

Equipment Needed

• •Heavy clay tagine, 28 to 30 cm, or wide heavy braising pot with lid
• •Small bowl for blooming saffron

Instructions

1. 1

   Choose the squash

   Use squash that feels heavy for its size, with dense orange flesh and no watery smell when cut. Cut it into large wedges, not small cubes, because the pieces need time to braise without collapsing before the sauce is ready.

2. 2

   Soften the onions

   Warm the olive oil and smen, if using, in a heavy tagine base or wide braising pot over medium-low heat. Add the onions and a pinch of salt, then cook for 15 to 18 minutes, stirring often, until they are soft, golden, and sweet-smelling.

3. 3

   Wake the spices

   Stir in the garlic, ginger, cinnamon, turmeric, black pepper, and bloomed saffron with its water. Let them meet the onions for 1 minute, just until the fragrance rises. Keep the heat gentle, because scorched spice turns bitter and no honey will hide it.

   Use saffron threads bloomed in warm water, not yellow powder. La balance est dans les yeux, the scale is in the eyes, but false saffron gives you only color, not perfume.
4. 4

   Braise the courge

   Lay the squash wedges over the onions in one snug layer if you can. Pour in the water or light broth, cover, and cook over low heat for 25 to 30 minutes, turning the pieces once with care. The squash should be tender when pierced but still holding its shape.

5. 5

   Gloss with honey

   Stir the honey into the sauce around the squash, not directly over one piece, and add the raisins if using. Simmer uncovered for 10 to 15 minutes, spooning the sauce over the top, until it turns glossy and clings lightly to the spoon. This is the one rule that decides the dish: honey goes in late so it glazes instead of burning.

6. 6

   Finish and serve

   Taste the sauce for salt and warmth, then finish with chopped coriander, toasted almonds if using, and the lightest dusting of cinnamon. Bring the tagine to the table with khobz, because this sauce is not for leaving behind.

Chef Tips

• •Cook this when squash is truly in season, autumn into winter, when it costs least and tastes most. The market always has an answer.
• •Do not crowd the pot with tiny cubes. Large wedges keep their dignity and let the sauce reduce around them.
• •For a vegan table, use date syrup instead of honey and olive oil instead of smen or butter. Say what it is: a good accommodation, not the honeyed version handed down.
• •Ras el hanout isn't necessary here, but if your family adds a pinch, buy it from someone who'll tell you what's in it. Avec le ras el hanout, on ne triche pas, with ras el hanout, you don't cheat.

Advance Preparation

• •Cut the squash up to 1 day ahead and keep it covered in the refrigerator.
• •The tagine can be cooked 1 day ahead and reheated gently with a splash of water. Add the coriander and almonds only when serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 470g)