Cooking a Beef And Acorn Squash Tagine - Preparing acorn squash for a tagine part 2
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Hi. My name is Sheena McLeod from Kitchen Connoisseur. And today on behalf of Expert
Village, were going to prepare a traditional Moroccan dish known as beef and acorn squash
tagine. Then what you want to do is just take a paring knife and cut the peal right off.
And for those of you who are not inclined to use a paring knife, you can take the cheaters
version and use the chef's knife and cut off in slices. This wastes a little more of the
squash than the paring knife, but I do know many people are uncomfortable trying to do
the paring knife. Then from here, you just want to cut your squash into one-inch pieces.
Remember when you cook these, they are going to loose some of their moisture ad become
smaller. They will turn into more bite size pieces. You will put them into a large bowl
with room to toss them about. Then what I am going to do here is add our roasted garlic
olive oil, which has a beautiful garlic flavor to them. And some Flor De Sal. Again, you
will notice these are the same spices that we used o the beef. So it is just intensifying
the flavor. Here we have our Moroccan spices, and some freshly ground pepper. Then were
going to just toss all those spices over the top. Now this is ready to go over the top
of the beef of the tagine. It is the first vegetable that you want to put in because
it takes the longest to cook.
