The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Butternut Squash & Olive Tagine with Mint Yoghurt
Get ready to be whisked off to Marrakesh with this plant-based tagine. Featuring seasonal butternut squash, tangy olives and warm harissa paste, you'll finish the dish with a dollop of cooling mint yoghurt and crunchy toasted almonds. And the best part? This recipe packs in 4 of your 5 a day!
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 20g raisins (Raisins, Sunflower Oil)
- 1 small butternut squash
- 1 onion
- 40g baby spinach
- 80g quinoa (Quinoa 100%)
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh mint
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 626
Protein: 15g
Carbs: 78g
Fat: 30g
Ingredients
- 20g raisins (Raisins, Sunflower Oil)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 40g baby spinach (use half)
- 1 onion (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 80g quinoa (use half) (Quinoa 100%)
- 1 small butternut squash (use half)
- 1 tbsp ras el hanout (use half) (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh mint (use half)
- 20g flaked almonds (use half) (Nuts)
- 2 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
Nutritional Information
Calories: 651
Protein: 15g
Carbs: 84g
Fat: 30g
Butternut Squash & Olive Tagine with Mint Yoghurt
Get ready to be whisked off to Marrakesh with this plant-based tagine. Featuring seasonal butternut squash, tangy olives and warm harissa paste, you'll finish the dish with a dollop of cooling mint yoghurt and crunchy toasted almonds. And the best part? This recipe packs in 4 of your 5 a day!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a peeler, a sieve, a measuring jug & a small bowl
Roast the butternut
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm chunks
- Place onto the lined baking tray, drizzle with 1 tsp oil, sprinkle over half the ras el hanout, season with salt and pepper, then toss to coat
- Roast for 25-30 mins / air fryer 18-20 mins, until golden and soft
Meanwhile, toast & prep
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside
- Finely dice the onion. Roughly chop the olives
Build the tagine
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the quinoa and boil for 13-14 mins, until cooked, then drain and return to the pan
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the harissa paste and remaining ras el hanout. Cook for 1 min, then add the olives, passata and 100ml water (50ml for 1 person). Bring to the boil and simmer for 5-6 mins, until thickened
Make the mint yog & finish the quinoa
- Meanwhile, pick the mint leaves from the stalks and finely chop, then add to the small bowl with the yoghurt. Season with a pinch of salt
- Roughly chop the raisins, then stir through the cooked quinoa. Season with salt and pepper
Last bits & plate up
- Rinse the spinach and stir into the tagine with the roasted butternut squash for 1 min, until wilted. Taste and season
- Share the tagine between bowls, with the quinoa alongside. Spoon over the mint yoghurt. Scatter over the toasted almonds to finish
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