A couple of weeks ago when I walked by a huge pile of sugar pumpkins at the grocery, I couldn’t help myself. I picked one up. In the back of my mind I had this tagine on my mind – green lentils, chunks of pumpkin, spicy harissa paste. Luckily these little pumpkins keep for a while, so it was my sole Halloween decoration for a week or so, before I gutted it and made it dinner.

Sugar pumpkins have a similar texture to butternut squash, which would work just as well for this recipe. I expected the recipe to turn out super spicy due to the harissa, but when I started cooking I realized only a minuscule amount was called for. Of course, I fixed that! (more…)

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Comfort food, Dairy free, Dinner, Gluten free, Moroccan, Side Dish, Thanksgiving, Vegan, Vegetarian, Wine pairings by Courtney