Squash & venison tagine from Good Food Magazine, October 2024 (page 130)

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Notes about this recipe

  • anya_sf on December 12, 2025

    This was so good served over couscous with peas. It's time consuming, but I made it a day ahead as recommended. I did have to add extra liquid towards the end. The squash took 15 min longer to roast; a higher temperatue might be better. Did not feel the need for yogurt on top.

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