Do you have categories in your recipe folder for “Appetizers”, “Poultry”, “Dessert”, etc..? Well you need a new category: “Weekly”. This recipe is so flavorful, it needs to be incorporated into your meal rotation at least once a week. That’s my plan. And despite the long list of ingredients it’s quick to make, and you probably have most ingredients on hand. There is so much flavor and complexity in this dish, it’s hard to fathom eating anything else. It’s even tastier the next day. The key is the Ras El Hanout spice blend. You can buy it, but you can just as easily make it with common spices. I wonder how Ras El Hanout would taste in peanut butter?
*Ras El Hanout recipe (makes 2 Tbsp)
1. Preheat oven to 375 degrees. Toss acorn squash rings in olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with foil and bake for 35-40 minutes, until tender and browned.
2. Meanwhile, mix the Ras El Hanout blend and set aside.
3. In a medium pot (or Tagine, preferably) over medium heat saute the garlic, carrots and onions in 1 tsp olive oil until carrots are tender. Add the ground beef and cook through. Stir in the Ras El Hanout spice blend and tomato paste and cook for 1 minute. Add the prunes, cinnamon stick, honey, beef broth and 2 cups of water (only use 1 cup of water if cooking in a Tagine). Bring to a boil and simmer for 10 minutes or longer, until desired consistency is reached. (if using a Tagine, put the lid on and simmer for as long as you like).
4. Discard the cinnamon stick and serve the Moroccan beef tagine over an acorn squash ring. Top with cilantro and pepitas or almonds.