At the Clay Coyote we love to cook (especially in clay posts) and we also love to share recipes.
This week one customer, Mike, bought a tagine. He shared one of his favorite recipes and these thoughts, “Thank you so much for helping me purchase the (2nd to last!) tagine at your store today for my Mom. I know she will love it!”
Here at the #ClayCoyoteKitchen we get our first Loon Organics Farm CSA box next week and we’re counting the seconds!
WINTER SQUASH AND BRUSSELS SPROUTS BAKE
Recipe calls for a tagine (Moroccan clay baking dish), but you can also prepare this dish in a Dutch oven or oven-proof dish!
- 2 medium onions, sliced (leave slices intact)
- 4 T olive oil
- 1 acorn squash, cut in half and seeded, then cut into moon-shaped wedges (leave peel on)
- 24-30 Brussels sprouts, washed, and outer leaves removed
- 2-3 c of a mix of any of the following aromatic vegetables, diced: celery, fennel root, fresh mushrooms
- 1 t. dried sage (or more, if using fresh chopped sage)
- 1/2 c chicken stock, vegetable stock OR white wine
- 12 oz orange juice
- 1/2 t dried thyme (or more, if using fresh)
- 1-2 T harissa (a Middle Eastern spice paste)
- Salt and pepper (for each layer)
Start tagine heating on medium heat on a heat diffuser. Put olive oil in bottom of tagine. Add onion slices so they completely covers the bottom of the tagine; add diced aromatic vegetables, sage and chicken (or veggie) stock, and salt and pepper to taste. Cover tagine, and after it is bubbling well, turn down heat until barely simmering, and cook about 1 hour.
Open cover, and arrange squash wedges (first) and Brussels sprouts (second) on top of chopped veggies. Combine thyme, harissa and orange juice, and pour over everything. Salt and pepper to taste (a second time), and replace cover.
Turn heat up to medium. When boiling, turn heat down until barely simmering, and cook, covered, until it smells done (an additional 1-1/2 hr or so). Can serve right in tagine dish!
