Name: Moroccan Butternut Squash & Sweet Potato Tagine Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan
Ingredients: 1 medium-sized yellow onion, diced; 1 medium-sized sweet potato, chopped into 1/2” cubes (2 cups); ½ medium butternut squash, peeled and chopped into ½” cubes (3 cups); 1 can garbanzo beans, drained; 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 avocado oil; ¾ cup vegetable broth (separated into ¼ cup and ½ cup portions); 2 tablespoons lemon juice; 1 cup dried apricots, chopped; 1 cup brown rice (uncooked); 2 cups water; ½ cup chopped cilantro (optional)

If you’re looking for a cozy, vibrant dish that fills your kitchen with the warm scents of exotic spices, then you’re in for a treat with this Moroccan Butternut Squash & Sweet Potato Tagine Recipe. I absolutely love this recipe because it’s hearty, healthy, and feels like a comforting hug in a bowl. When I first tried it, I was blown away by how the sweetness of the butternut squash and sweet potatoes pairs beautifully with the aromatic Moroccan spices — it’s just magical. Stick around, and I’ll walk you through everything you need to know to make it turn out perfectly every time!

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Why You’ll Love This Recipe

Rich and Cozy Flavors: The blend of cumin, coriander, cinnamon, and ginger creates a comforting Moroccan spice profile that fills your kitchen with warmth.
Perfect Veggie Combo: Butternut squash and sweet potatoes offer a sweet, tender texture that balances beautifully with hearty chickpeas.
Simple One-Pot Meal: You can make it all in one skillet or tagine, which means less cleanup and more time enjoying dinner.
Vegan and Wholesome: It’s packed with fiber, protein, and plant-based goodness, making it a healthy choice anyone will love.

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

The ingredients for this Moroccan Butternut Squash & Sweet Potato Tagine Recipe come together incredibly well, creating a harmony of flavors and textures. Shopping tip: opt for fresh, firm butternut squash and sweet potatoes — it makes a huge difference in how the tagine turns out.

Avocado oil: A neutral oil that can handle medium-high heat without smoking.
Yellow onion: Adds mild sweetness and a lovely base flavor.
Sweet potato: Provides natural sweetness and a creamy texture when cooked.
Butternut squash: Another naturally sweet veggie that holds its shape well while cooking.
Ground cumin: Earthy and warm — a Moroccan spice essential.
Ground coriander: Adds citrusy notes that brighten the dish.
Garlic powder: For a subtle garlicky depth without overpowering.
Ground ginger: Offers a gentle warmth and zing.
Ground cinnamon: Sweet and woody, it ties all the spices together.
Red pepper flakes: Adds just the right kick of heat — adjust to your taste!
Salt: Balances all the flavors perfectly.
Vegetable broth: Provides moisture and adds umami richness.
Lemon juice: Adds brightness and a tangy finish.
Dried apricots: Sweet and chewy, they bring a lovely fruity surprise.
Garbanzo beans (chickpeas): For protein and a hearty bite.
Brown rice: Nutty and wholesome, great to serve alongside.
Chopped cilantro (optional): Adds freshness and a pop of color when garnishing.

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 love how flexible this Moroccan Butternut Squash & Sweet Potato Tagine Recipe is — it’s a great base for you to get creative with your favorite veggies and flavor twists. Here are a few ways I like to spice things up or customize it depending on the season and mood.

Add Greens: Sometimes I toss in some kale or spinach towards the end for an extra nutrient boost—it wilts perfectly and adds a fresh contrast.
Swap the Rice: If you’re in the mood, quinoa or couscous make excellent grain alternatives, especially for a quicker cook time.
Spice It Up: For a little more heat, you can add harissa paste or smoked paprika; I’ve tried both and love the complexity they bring.
Add Protein: Though this is a vegan recipe, adding some cooked chicken or lamb can turn it into a hearty, protein-packed dish if you’re not plant-based.

How to Make Moroccan Butternut Squash & Sweet Potato Tagine Recipe

Step 1: Start the Brown Rice

Since the brown rice takes longer to cook than the tagine, I always start it first. Just follow the package instructions for your rice — usually simmering in water for about 30 to 40 minutes. While the rice cooks, you can get the tagine going, so everything finishes around the same time. Trust me, this timing trick makes dinnertime a breeze.

Step 2: Sauté Your Veggies

Heat 2 tablespoons of avocado oil in your tagine or skillet over medium-high heat until shimmering but not smoking. Toss in your diced onion and sweet potato cubes, and sauté for about 3 minutes until the onion starts to turn translucent and the sweet potatoes begin to soften. Then add in the cubed butternut squash and give everything a good stir so the veggies are well coated in the oil.

Step 3: Spice It Up and Simmer

Pour in ¼ cup of vegetable broth, then add in your ground cumin, coriander, garlic powder, ginger, cinnamon, red pepper flakes, and salt. Stir everything together so the spices evenly coat the veggies. Pop the lid on your tagine or skillet, reduce the heat a little, and let it cook for 5 minutes. This step lets the spices bloom and the veggies begin to soften — you’ll want them tender but not falling apart.

Step 4: Add the Final Touches and Finish Cooking

Take off the lid and pour in the remaining ½ cup of vegetable broth along with the drained garbanzo beans, lemon juice, and chopped dried apricots. Give everything a gentle stir and continue cooking uncovered for another 5 to 8 minutes. You’re aiming for tender butternut squash and sweet potatoes that still hold their shape nicely — not mushy. The apricots soften and add a sweet surprise in every bite. Keep an eye on the liquid; if it looks too dry, a splash more broth or water will help.

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

Choose the Right Squash Size: I learned that peeling and cubing a ½ medium butternut squash gives perfect bite-sized pieces that cook evenly without turning mushy.
Layer Your Spices: Adding spices in the middle of cooking lets them bloom beautifully rather than burning or tasting raw.
Dried Apricots Add Sweetness: Adding apricots late keeps their chewy texture and brightens the tagine with subtle sweetness — it’s a little game-changer.
Don’t Overcook the Veggies: Keep a close eye during the final cooking stage to keep the squash and sweet potatoes tender yet firm, which makes the dish so much more satisfying.

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 love to finish this tagine with a generous sprinkle of fresh chopped cilantro — it adds a fresh, herbal punch that contrasts so nicely with the warm spices. Sometimes, I’ll add a handful of toasted slivered almonds or even a dollop of coconut yogurt if I want something creamy. These simple touches really elevate the dish.

Side Dishes

This Moroccan Butternut Squash & Sweet Potato Tagine Recipe is fantastic served with fluffy brown rice to soak up all the sauce. I also like pairing it with some lightly steamed green beans or roasted cauliflower for a balanced, nutritious meal. For special occasions, a side of warm flatbread or couscous works beautifully as well!

Creative Ways to Present

For festive family dinners, I’ve plated this tagine in individual shallow bowls, garnished with cilantro and almonds, and served it alongside colorful woven table runners and Moroccan tea glasses for a themed experience. I also enjoy serving it in a traditional tagine pot to really ramp up the presentation — plus, it keeps it warm at the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover tagine in an airtight container in the fridge, where it keeps well for up to 4 days. The flavors actually deepen overnight, so leftovers can be even better! Just make sure it’s fully cooled before refrigerating to maintain freshness.

Freezing

This dish freezes beautifully, which is a real lifesaver for busy weeks. I portion it out into freezer-safe containers and store for up to 3 months. When you’re ready, thaw it overnight in the fridge for best texture.

Reheating

To reheat, I prefer warming leftovers gently on the stovetop with a splash of water or broth to loosen up the sauce and prevent drying out. Heating it slowly helps preserve the tender texture of the veggies. Microwave works fine too, but keep an eye so it doesn’t overcook.

FAQs

Can I make this Moroccan Butternut Squash & Sweet Potato Tagine Recipe gluten-free?

Yes! This recipe is naturally gluten-free since it uses brown rice and no gluten-containing ingredients. Just be sure to check your vegetable broth label to ensure it’s gluten-free, as some brands may contain additives.
Can I substitute dried apricots with another fruit?

Absolutely. Dried apricots add a great sweet and tangy note, but you can swap them for dried figs, raisins, or even chopped dates depending on your preference and what you have on hand.
Do I need a traditional tagine to make this recipe?

Not at all! A heavy-bottomed skillet or deep sauté pan with a lid works perfectly fine. The traditional tagine pot is beautiful and adds authenticity, but not required to get delicious results.
How spicy is this dish?

The red pepper flakes add a mild warmth, but the dish isn’t aggressively spicy. You can easily adjust the heat by adding less or more red pepper flakes, or omit them completely if you prefer mild flavors.
Can I use canned butternut squash instead of fresh?

Fresh butternut squash gives the best texture and flavor, but if you’re in a pinch, canned can work. Just be mindful of the extra moisture in canned squash and reduce the added broth accordingly to prevent the dish from getting too watery.

Final Thoughts

Honestly, this Moroccan Butternut Squash & Sweet Potato Tagine Recipe holds a special place in my heart (and on my weekly dinner rotation). It’s wholesome, flavorful, and just so satisfying, especially on cooler evenings when you want something warm and nourishing without too much fuss. Whether you’re cooking for family, friends, or just yourself, I truly think you’ll enjoy how effortlessly it comes together and the way everyone lights up at the dinner table. Give it a try, and I’d love to hear how you make it your own!