Moroccan Butternut Tagine with beautiful Kale and sweet Lost River Farm Butternut Squash cooked down in a saffron sauce, with chickpeas and millet, topped with our roasted red pepper harissa
The Veggies: Butternut Squash, Tomato, Pepper (Lost River Farm, Natick, MA); Rutabaga (Brookford Farm, Canterbury, NH)
Fruit: Preserved Lemon [Fairview Orchards, Ojai, CA]
Sauce: Olive Oil; Garlic, Cinnamon, Coriander; Ginger, Turmeric; Saffron
Cook Time: 30 min.
Tools Required: Stovetop, Skillet