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Prep Time
5 minutes
Total Time
45 minutes
Skill Level


  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely diced onion
  • Salt, to taste
  • ½ tablespoon freshly grated ginger
  • ½ teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 2 (10 ounce) bags Butternut Squash “Rotini”
  • 1 cup chicken stock
  • 1 cup orange juice, freshly squeezed
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • ⅛ cup maple syrup
  • 1 dozens Kalamata olives, cut in half
  • ¼ cup chopped flat leaf parsley
  • ¼ cup shelled pistachios, toasted, chopped
  • ½ cup feta cheese

The Method

Heat the olive oil in a deep sided pan on medium heat. Add the onions with some salt and sauté until almost golden color, about 5 minutes.

Add the ginger, cumin, cinnamon and paprika continuing to sauté for about 1 minute. Add the Butternut Squash “Rotini,” chicken stock, orange juice, citrus zest and salt, to taste. Stir to combine everything. Bring to a boil, then turn the heat to medium low, cover and cook for about 15 minutes.

Uncover and continue cooking until the liquid is reduced to a glaze, about 5 minutes. Add maple syrup and olives then lightly stir until well-combined. Transfer to a serving bowl and garnish with pistachios, parsley and feta cheese.

Nutrition Facts
Serving Size: 337g | Servings: 4
Amount Per Serving
Calories 270 | Total Fat 11g (sat fat 3.5g trans 0g) | Cholesterol 15mg | Sodium 930mg | Total Carbohydrate 39g | Dietary Fiber 5g | Sugars 19g (Includes 19g Added Sugars) | Protein 7g | Vitamin D 0% | Calcium 15% | Iron 10% | Potassium 15%
Moroccan Butternut Squash Tagine

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