Moroccan Tagine with Apricots, Almonds, and Butternut Squash over Saffron Rice

Ingredients

• 1 medium Butternut Squash (cubed)
• 1/2 cup Dried Apricots (halved)
• 1/4 cup Almonds (slivered)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (grated)
• 1 tsp Cinnamon
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 3 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1/4 tsp Saffron Threads
• 1 cup Basmati Rice
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 1 medium chopped onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion is soft and translucent.
2. 2Add the 3 cloves of minced garlic and the 1 tablespoon of grated ginger to the pot. Cook, stirring constantly, for 1 minute, until you can smell their fragrance.
3. 3Stir in the 1 teaspoon of cinnamon, the 1/2 teaspoon of turmeric, and the 1/2 teaspoon of cumin. Cook, stirring constantly, for 30 seconds, until the spices are fragrant.
4. 4Add the 1 medium cubed butternut squash, the 1/2 cup of halved dried apricots, and the 3 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30 to 40 minutes, until the butternut squash is easily pierced with a fork.
5. 5While the tagine simmers, gently crush the 1/4 teaspoon of saffron threads and place them in a small bowl with 2 tablespoons of warm water; let them soak for at least 5 minutes. In a small saucepan, combine the 1 cup of basmati rice, the saffron-infused water, and 1 cup and 6 tablespoons of plain water (which totals 1 and 1/2 cups of liquid). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
6. 6During the last 5 minutes of the tagine's simmering time (from Step 4), stir in the 1/4 cup of slivered almonds.
7. 7Spoon the Moroccan Tagine with Apricots, Almonds, and Butternut Squash over the prepared Saffron Rice.

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