This one skillet Beef Tagine with Butternut Squash features tender beef, shallots, spicy tomatoes, butternut squash, and warming spices. It’s a healthy and delicious dish that’s full of flavor!
Tagine originated in North Africa, specifically Morocco and Algeria. Traditionally, it’s a slow-cooked meat stew made in an earthenware pot, but my version is quicker because I use pre-cooked butternut squash and a skillet.
This Beef Tagine with Butternut Squash is surprisingly easy to make and can be on the table in about 30 minutes, yet it has such depth of flavor that it tastes like it simmered all day. The combination of cinnamon, ginger, and paprika gives it an exotic twist. It was actually the first recipe I ever made that uses cinnamon in a savory dish. This dish has become a family favorite and is requested regularly by both of my kids.
This post was originally published in February 2017 and updated in August 2025. I modified the recipe from using spiralized squash to using a whole squash because spiralized squash isn’t always available at grocery stores. I also updated it with fresh, new photos.
Why You’ll Love This Recipe
- No clay pot is needed—just a skillet and a microwave-safe bowl.
- Much quicker than many tagine recipes, but still loaded with flavor.
- Made with simple, everyday ingredients, yet it tastes restaurant-worthy.
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Ingredient Photo
Ingredient Notes
- Beef: Sirloin steak is perfect for this, but any tender cut of beef will work.
- Butternut Squash: I use a whole par-cooked squash for this recipe, but you can also use a package of spiralized squash, either fresh or frozen.
- Tomatoes: To add a bit of spiciness, I use canned tomatoes with spicy red peppers or fire-roasted tomatoes.
- Broth: Beef broth gives the tagine that rich, “all-day-simmered” flavor.
- Shallots: Slightly sweeter than onions, shallots pair perfectly with the warm spices.
- Oil: Olive oil is best for this recipe, but canola or vegetable oil will work in a pinch.
- Garlic: I use jarred minced garlic for convenience, but fresh garlic cloves are great too.
- Spices: Smoked or sweet paprika, cinnamon, ginger, salt, and black pepper give the tagine that traditional depth of flavor.
Step-By-Step Photos
Here’s a quick look at the steps with photos. You’ll find ingredient amounts and full instructions in the recipe card below.
- Chop the beef, squash, and shallots.
2. Place the squash in a bowl and cover with plastic wrap. In a separate bowl, toss the beef in the spices.
3. Cook the beef and shallots until the beef is brown.
4. Add all of the other ingredients and cook until heated through.
Serving Suggestions
We usually serve this over brown rice, but it also pairs well with a vegetable side dish like this roasted broccoli or hearts of palm and artichoke. Round out the meal with biscuits or garlic bread. For dessert, try our Mississippi Mud Cake or Pineapple Upside Down Cake.
Storage
Store leftover tagine in an airtight container in the refrigerator for 3 days. Reheat in the microwave or on the stove-top over medium heat until heated through.
Frequently Asked Questions
Not exactly. Traditionally, tagine is slow-cooked in a cone-shaped clay pot (also called a tagine) that creates tender meat and deep flavor. I’ve adapted the recipe so you can make it in a regular skillet. You still get the comforting flavors of a tagine without needing special equipment.
Yes! Stew meat or chuck roast works great, but you can also use short ribs, beef shoulder roast, or even lamb if you prefer. Just keep in mind that tougher cuts benefit from longer cooking for the most tender results.
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Beef Tagine with Butternut Squash
Ingredients
- 1 butternut squash about 2 pounds
- ¼ cup water
- 1 pound top sirloin
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 large shallots
- 1 tablespoon olive oil
- 2 teaspoons chopped garlic
- ½ cup beef broth
- 1 can diced tomatoes with spicy red pepper 14.5 ounces
Instructions
- Par cook the squash: Peel the squash with a vegetable peeler, remove any seeds, and cut into 1-inch cubes. Place the cubes in a large microwave-safe bowl with ¼ cup water. Cover with plastic wrap, poke about 8 holes in the wrap, and microwave for about 8 minutes, or until fork-tender.1 butternut squash, ¼ cup water
- Prepare the meat: Trim any fat from the meat and cut into bite-sized chunks. In a medium bowl mix paprika, cinnamon, ground ginger, salt, and pepper. Add the beef cubes and toss to coat.1 pound top sirloin, 2 teaspoons paprika, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon pepper
- Chop the shallots: Cut shallots into eighths.3 large shallots
- Cook the meat and shallots: Heat olive oil in a large skillet over medium heat, add meat and shallots and cook stirring occasionally, until meat is no longer pink and shallots are softened, about 7–9 minutes.1 tablespoon olive oil
- Add the garlic: Stir in the garlic and cook for about 1 minute.2 teaspoons chopped garlic
- Finish the dish: Add broth, tomatoes, and butternut squash and cook until hot, about 4 minutes.½ cup beef broth, 1 can diced tomatoes with spicy red pepper
Such a healthy and delicious meal! I always thought that tagine needed a special cookware.
I thought it was interesting, but love how it has been adapted to everyday cookware. Thanks!