Name: Moroccan Butternut Squash & Sweet Potato Tagine Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan
Ingredients: 2 Tbsp avocado oil; 1 medium-sized yellow onion, diced; 1 medium-sized sweet potato, chopped into 1/2” cubes (about 2 cups); ½ medium butternut squash, peeled and chopped into ½” cubes (about 3 cups); 1 cup dried apricots, chopped; 1 can garbanzo beans, drained; ½ cup chopped cilantro (optional); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons garlic powder; ¼ teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon red pepper flakes; 1 teaspoon salt, or to taste; 2 tablespoons lemon juice; ¾ cup vegetable broth (divided: ¼ cup and ½ cup); 1 cup brown rice, uncooked; 2 cups water

If you’re looking for a cozy, comforting dish that’s packed with warm spices and vibrant flavors, you’re going to love this Moroccan Butternut Squash & Sweet Potato Tagine Recipe. I stumbled upon this one after wanting to bring some hearty, plant-based joy to my dinner table—and let me tell you, it did not disappoint. The combination of sweet potatoes, butternut squash, and a beautiful blend of Moroccan spices creates a dish that’s both sweet and savory, perfect for those chilly nights when you need a little extra comfort in your bowl. Stick around—I’ll walk you through all the tips and tricks to nail this recipe every time.

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Why You’ll Love This Recipe

Rich, Comforting Flavors: The warm spices like cumin, coriander, and cinnamon infuse every bite with Moroccan magic.
Easy Weeknight Favorite: It’s a one-pot wonder that comes together quickly, perfect for busy evenings.
Vegan and Nourishing: Loaded with veggies, chickpeas, and spices, making it healthy and filling.
Flexible and Adaptable: You can tweak the ingredients based on what you have, making it your own.

A round black pot contains two main layers. On the left side, there is a mix of cubed orange sweet potatoes and light chickpeas, giving a chunky and textured look. On the right side, fluffy light brown cooked rice fills the rest of the pot, showing individual grains. A bright red dome lid is partially covering the left side of the pot. The pot sits on a brown wooden surface with a natural grain pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Moroccan Butternut Squash & Sweet Potato Tagine Recipe plays a role in delivering that signature balance of sweet and savory. Here’s a quick rundown of what you’ll need and why.

Avocado oil: I love using avocado oil here for its high smoke point and neutral flavor—it lets those spices shine without overpowering.
Yellow onion: It adds a natural sweetness that grounds the dish and builds a flavor base.
Sweet potato: This brings in that creamy texture and a touch of natural sweetness that pairs beautifully with the spices.
Butternut squash: Its buttery texture and mild sweetness round out the dish perfectly.
Ground cumin & coriander: Essential Moroccan spices that give this tagine its earthy, warm profile.
Garlic powder: Adds subtle depth without the intensity of fresh garlic, which works here really well.
Ground ginger: Just a pinch for a hint of brightness and warmth.
Ground cinnamon: The spice that imparts that unmistakable Moroccan flair.
Red pepper flakes: For a kick that wakes up your taste buds—you can adjust based on your heat tolerance.
Salt: To balance and elevate all those flavors.
Vegetable broth: Keeps everything moist and brings the flavors together.
Lemon juice: This brightens the whole dish—don’t skip it!
Dried apricots: Sweet and tangy, these little gems add a lovely texture contrast.
Garbanzo beans (chickpeas): The protein punch that turns this into a satisfying main course.
Brown rice: A wholesome side that soaks up all the delicious sauce.
Chopped cilantro (optional): Fresh herbaceousness that adds a pop of color and freshness if you like.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m always tweaking this Moroccan Butternut Squash & Sweet Potato Tagine Recipe depending on what I have on hand or my mood. Feel free to make it yours—it’s super forgiving and adaptable!

Use quinoa instead of brown rice: I once swapped the rice for quinoa, and it gave the dish a nice nutty texture that I really enjoyed.
Add toasted almonds or pine nuts: These add a lovely crunch and extra dimension—perfect if you want a bit more texture.
Swap apricots for raisins or dates: Depending on your pantry, these work just as well to impart that touch of sweetness.
Add greens like spinach or kale: Stir in some chopped greens towards the end of cooking for added color and nutrients.

How to Make Moroccan Butternut Squash & Sweet Potato Tagine Recipe

Step 1: Prep the rice first

Since the rice takes the longest, I always start it first. Follow the package instructions for your brown rice—usually simmering in water for about 40-45 minutes until tender. This way, everything finishes around the same time and you’re not left waiting.

Step 2: Sauté your base vegetables

Heat avocado oil in a tagine or a heavy skillet over medium-high heat. Toss in the diced onion and sweet potato, cooking for about 3 minutes, stirring every so often to soften the onion and start to caramelize the potato. Then add your cubed butternut squash and give it a nice stir to combine. This step unlocks some of that natural sweetness and sets the stage for the spices.

Step 3: Add spices and a splash of broth

Pour in ¼ cup of the vegetable broth and sprinkle in all your spices: cumin, coriander, garlic powder, ginger, cinnamon, red pepper flakes, and salt. Stir everything together, cover your tagine or skillet with a lid, and let it cook gently for 5 minutes. This steams the veggies, softening them while infusing savory flavor. Be patient here, because this is where the magic starts to happen.

Step 4: Bring it all together with the extras

Remove the lid and add the remaining ½ cup vegetable broth, garbanzo beans, lemon juice, and the chopped dried apricots. Stir gently and cook uncovered for another 5 to 8 minutes. You want the butternut squash and sweet potato to be tender but not falling apart—soft enough to enjoy, but still holding their shape.

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Pro Tips for Making Moroccan Butternut Squash & Sweet Potato Tagine Recipe

Choose a good-quality tagine or heavy skillet: A proper tagine distributes heat evenly, but a Dutch oven or heavy skillet works great too—and I’ve used both with delicious results.
Don’t rush the simmer: Giving the vegetables time to absorb the spices is key to that deep Moroccan flavor. Resist the urge to stir too often.
Adjust heat to your liking: If you want less spice, start with half the red pepper flakes—you can always add more at the table!
Prep ingredients uniformly: Cutting the squash and sweet potato into the same size helps ensure they cook evenly without turning mushy in spots.

How to Serve Moroccan Butternut Squash & Sweet Potato Tagine Recipe

A white bowl holds a dish with two main layers: the bottom layer is light brown rice with a slightly fluffy texture, and on top, there is a chunky mix of orange roasted squash cubes, light beige chickpeas, and bits of browned onion and spices. The squash looks soft and cooked with some caramelized edges. A few green herb leaves are sprinkled on the top layer as garnish. In the blurred background, there is a red pot filled with more of the same squash and chickpea mixture. The setting surface is white marble with faint veins. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish mine with a sprinkle of freshly chopped cilantro—it adds that refreshing herbal punch to complement the warm spices and sweet apricots. Sometimes, I toss on some toasted almonds for crunch, which my family goes crazy for.

Side Dishes

This tagine shines when served with fluffy brown rice, but I also love pairing it with warm flatbreads like pita or naan if you want to scoop it up. A simple cucumber and tomato salad on the side helps balance the richness.

Creative Ways to Present

For special occasions, I’ve served this Moroccan Butternut Squash & Sweet Potato Tagine Recipe directly in mini tagines at the table—everyone gets their own steaming pot, which feels extra cozy and festive. You can also garnish it with pomegranate seeds for a pop of color and sweetness that steals the show.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so if you’re cooking ahead, this is perfect. Just make sure it’s cooled first before sealing.

Freezing

This Moroccan Butternut Squash & Sweet Potato Tagine Recipe freezes beautifully. I portion it into freezer-safe containers and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating for best texture.

Reheating

When reheating, I recommend warming it gently on the stovetop over low heat with a splash of water or vegetable broth to loosen things up and avoid sticking. Microwaving works too, but sometimes the texture isn’t quite as nice.

FAQs

Can I make this Moroccan Butternut Squash & Sweet Potato Tagine Recipe in a slow cooker?

Absolutely! Just layer your ingredients as you would in the tagine, cover, and cook on low for about 4-5 hours or until the vegetables are tender. Add the apricots and lemon juice towards the end of cooking to keep their brightness.
Is this recipe gluten-free?

Yes! The dish itself contains no gluten. Just be sure to serve it with gluten-free grains like brown rice or quinoa if you need to avoid gluten completely.
Can I substitute other vegetables for the butternut squash and sweet potato?

Definitely! Carrots, pumpkin, or even parsnips can be swapped in to keep that sweet and hearty vibe. Just adjust cooking times according to the vegetable to avoid mushiness.
What’s the best way to store leftover tagine?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop to preserve texture and flavor.

Final Thoughts

When I first tried this Moroccan Butternut Squash & Sweet Potato Tagine Recipe, I was blown away by how simple ingredients and spices could come together to make something so comforting and delicious. It’s one of those recipes that feels like a warm hug on a plate, and now it’s a staple in my weeknight rotation. Give it a try—you’ll find it’s not only approachable but truly rewarding to make. Trust me, your taste buds and your family will thank you!