Today I'm sharing one of my favorite recipes for winter evenings: this vegetarian tagine that transforms seasonal vegetables into a true feast. I created this recipe after discovering fresh chestnuts at the market, and the idea of combining their melting texture with the sweet flavor of butternut squash immediately appealed to me.
What makes this dish so special is the addition of pears, which gently caramelize in the cooking juices, bringing an unexpected fruity note that perfectly balances the spices. The cinnamon-ginger blend adds warmth without overpowering the natural flavors of the ingredients.
You can adapt this recipe to your liking: replace the pears with apples, add some slivered almonds for crunch, or vary the spices with ras-el-hanout. This tagine pairs perfectly with couscous or quinoa.
It's a complete dish, rich in fiber and flavor, that appeals to both vegetarians and meat lovers. Perfect for a family dinner or a meal with friends.
Pumpkin tagine with chestnuts and candied pears
4
portions30
minutes40
minutes300
kcalA vegetarian tagine that combines the sweetness of butternut squash with melting chestnuts and lightly caramelized pears. Mild spices warm this comforting winter dish.
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Ingredients
800g of butternut squash
200g of cooked chestnuts (jarred or fresh)
2 Williams pears
1 g pink onion
2 carrots
2 tablespoons of olive oil
1 teaspoon of ground cinnamon
1 teaspoon of powdered ginger
1 pinch of saffron
400 ml of vegetable stock
2 tablespoons of honey
50g raisins of
Salt and freshly ground pepper
coriander for finishing
Preparation steps
- Peel the squash and cut it into large 3cm cubes. Peel the carrots and cut them into thick slices.
- Peel the pears, remove the core and cut them into quarters. Finely chop the onion.
- Heat the olive oil in a tagine or casserole dish. Fry the onion for 5 minutes until translucent.
- Add the cinnamon, ginger and saffron. Mix for 30 seconds to release the aromas.
- Add the squash cubes and carrots. Fry for 8 minutes, stirring gently.
- Pour in the hot broth, add the honey and raisins. Cover and simmer for 15 minutes.
- Add the chestnuts and pear wedges. Continue cooking for 10 minutes covered.
- Check the seasoning, add salt and pepper to taste.
- Sprinkle with freshly chopped coriander before serving piping hot.
📝 Notes
This tagine will keep for 3 days in the refrigerator and reheats perfectly. The flavors even improve with age. Serve it with couscous or quinoa for a complete meal.
💡 Chef's Tips
If using fresh chestnuts, score them with a cross and cook them in boiling water for 20 minutes before peeling. Choose pears that are not too ripe so they retain their shape during cooking.
🔄 Variations
- For a spicier version: add 1 teaspoon of mild harissa
- Dried fruit version: replace the raisins with halved dried apricots
