Reviews for Beef Tagine with Butternut Squash

Very tasty and unusual blend of flavors. The spices smelled delicious while the beef was cooking. So much better than traditional stew. Told my picky husband the squash pieces were carrots and he ate it!

made this for company last night and was disappointed. It needed more spice and the meat was not tender enough. This needs to be revised and cookied slowly to reach a rating of "worthy of a special occasion".

I followed the advise of FionaKate and prepared as directed Until all ingredients with the exception of the squash and with the addtion of a handfull dried currants were at a simmer and then put into a 325 degree oven for 1 1/2 hours adding the squash half way through. Turned out awesome! Everyone loved this.

Outstanding recipe. I simmered for quite a bit longer (over an hour) because I like my squash softer, and because I had the time. I also added some chopped up prunes at the same time the squash went in. Served it all with whole wheat couscous. Will happily make it again.

Easy recipe and really good. I think it would be even better cooked in a slow cooker to make the meat more tender. I used frozen squash (lazy) and added it too early, but it was still really good. Will definitely make again.

Loved this! I added in about a cup of leftover pureed pumpkin, which ended up complementing the flavors well. I did not have the squash tenderness problem others had; it probably helped that I cut mine into about a half inch dice, allowing for quick cooking. Added some raisins to the couscous, a nice balance with the heat of the stew itself.

This was simple and perfect to warm up after a cold winter day. I doubled the recipe and used fresh ginger since I had it. I also wanted to make it in a crock pot since the spices in this dish seemed as though they would benefit from a longer cooking time. I used stewing beef instead, tossed it in the dry spice mix, browned it, and then threw everything else in the crock pot and cooked it on low all day with melt in your mouth results. The squash was a little too soft, so I may wait to add that to the pot until half way through cooking. Used a little more liquid than called for and a total of 2 tsp. salt to accommodate the larger amount. Next time I'll try throwing in some dried and diced apricots for an added boost.

Wow-this is a great recipe. Family is clamoring for more. Next time I will use the fresh pre-cubed butternut squash from Costco, but beyond that I would not change a thing.

This was very tasty, lots of flavor, I loved the aroma as it was cooking, Would like to try with chicken as well. Very warming on a cold winters nite.

Excellent. Followed recipe exactly both my wife and I loved

This recipe was delicious - ingredients were exactly as stated but I used a different cooking method. After all ingredients were added, and recipe was brought to a simmer, I put the dutch oven into an oven for 1.5 hours at 325. The final product was fantastic. May have been even better with raisins or currants but tasted good as is. The only thing i would definitely do differently next time, is add the squash halfway through the cooking time.

I actually loved this, and the family thought it was good too. I am predisposed to like these flavors. I used paprika with some Ras El Hanous spice combo, which I think made the flavors richer. Only had 0.8 pounds of beef so increased the squash. Otherwise stuck to it.

Very flavorful and delicious.

This was good, but I've tried tastier Tagine recipes. I had to cook the butternut squash for 22 minutes before it was tender enough.

This recipe would significantly benefit with a longer cooking time. The butternut squash did not soften in the provided cooking time - I added at least 25 miuntes. The beef was also not nearly as tender as it could have been. I did enjoy the flavors, so I will attempt it again. When I do, I will cook it as I would a stew.

The flavors were really wonderful and a great way to utilize butternut squash. Next time I would maybe add another can of tomatoes and put in in the oven before adding the squash. I felt like the beef wasn't as tender as it could be. I did add a can of chickpeas to bump up the fiber and some turmeric for more flavor.

This is a great recipe. I used a left over pot roast and raosted the butternut squash before adding it to the stew. Instead of chicken broth, I used beef broth. Extra cilantro and fresh scallions were added at the end. It is a beautiful dish with the colors of the ingredients. I served it over rice pilaf and received rave reviews.

Great flavor and easy to make! Good for any occasion. Used a little less salt than what was called for. I also used smoky paprika and fire roasted tomatoes.

I really enjoyed this recipe. Only change I would make in the future is to braise the meat a little longer, since it was a bit tough. That could be because I had to use Chuck instead of shoulder roast though. I also substituted quinoa as the side for couscous since we don't like couscous.

Very good recipe. Great on a frigid night - spicy, warm & filling. Start to finish, in under 40 minutes. Would have liked to have the full nutritional data on the accompanying scallion couscous recipe.

We liked this dish. It was easy to prepare and tasted delicious. I doubled the pepper which made it a little too spicy but good none the less. In the future I may experiment by adding in a few more veggies. Very good dish for a cold night. :)

This was a hearty filling meal. I didn't have any paprika on hand so I substituted chili powder and it worked out well and had a bit of a kick. I love how easy the couscous was to make! Will definitely make this again.

Okay, but ultimately one-dimensional. There weren't layers of flavors like I expect from tagine. I think the addition of more spices (cumin, smoked paprika, some dried fruit,turmeric) would benefit this alot, without adding much complexity to the preparation. I used elk steak, so I simmered for about 45 minutes with everything except the squash, then added the squash. The longer cook time wouldn't have caused the blandness, so I'm rating it like I made it according to the recipe.

This is a very tasty and simple dish that we both really loved. I cut it in half and used some tenderloin that I had on hand; otherwise I made it as written. The flavors are a wonderful combination of spicy and sweet. You could definitely make it hotter with more red pepper, but it was good as is.