Pumpkin Tagine

Ingredients

• 1 kg (2.2 lb)pumpkin, wedges
• 2onions
• 1 tspcinnamon
• 1 tspginger
• 1 tbsphoney — optional
• 3 tbspolive oil
• 1 tspsalt

Method

1. Begin by peeling and thinly slicing the 2 onions. In a large, heavy-bottomed pot or tagine, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown. This should take about 8-10 minutes, and the onions should have a sweet aroma and a rich, golden color.
2. Once the onions are golden, add 1 teaspoon of cinnamon and 1 teaspoon of ginger to the pot. Stir the spices into the onions, allowing them to release their fragrance and coat the onions evenly. This will deepen the flavor base of your tagine.
3. Cut the 1 kg (2.2 lb) pumpkin into wedges, removing any seeds and skin. Add the pumpkin wedges to the pot, stirring gently to coat them with the spiced onion mixture. Pour in just enough water to cover the bottom of the pot, about 1/4 cup, to prevent sticking and help steam the pumpkin.
4. Sprinkle 1 teaspoon of salt over the pumpkin and cover the pot with a tight-fitting lid. Reduce the heat to low and let the pumpkin cook until it becomes tender. This will take about 20-25 minutes. You’ll know the pumpkin is ready when it can be easily pierced with a fork and has absorbed the flavors of the spices.
5. Once the pumpkin is tender, remove the lid and increase the heat slightly to medium. Allow any excess liquid to evaporate, stirring occasionally, until the pumpkin and onions are glazed with the reduced sauce. The mixture should have a glossy appearance and a rich, sweet aroma.
6. If you prefer a festive touch, drizzle 1 tablespoon of honey over the pumpkin and stir gently to combine. This will add a subtle sweetness and enhance the caramelized flavors. Serve the tagine warm, allowing the flavors to meld together beautifully.