Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 


Recipe and Photo by The Roasted Root. Adapted for Intervale Food Hub Members

A tagine is the name for both a type of pot used for cooking, and the final dish that's traditionally made in that pot. You can make this recipe using a stew pot!


  • 2 tablespoons cooking oil
  • 1 medium-sized yellow onion, diced
  • 1 cup medium-sized sweet potato chopped into 1/2” cubes
  • 1 cup medium butternut squash peeled and chopped into ½” cubes
  • 1 cup vegetable broth, separated
  • 2 tablespoons lemon juice
  • 1 can garbanzo beans drained
  • 1 cup rice (uncooked)
  • 2 cups water
  • 1 can diced tomatoes (if you don't have this on hand, you can omit this ingredient. Add for a more stew-like final dish)

Spices: (Use all, or just the ones you have on hand at home)

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt or to taste


  1. Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.

  2. Add oil to a tagine or skillet and heat to medium-high.

  3. Sauté onion and sweet potato for 3 minutes.

  4. Add butternut squash, stir.

  5. Add 1/2 cup vegetable broth, all the spices and salt, stir, cover your pot and cook 5 minutes

  6. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice.

  7. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.