When entertaining for the holidays, I love an all-encompassing dish that can feed a crowd and looks impressive. Made for sharing, a tagine is the perfect centerpiece for your festive table. Served straight from the vessel used to cook it, this tagine is piled high with spiced vegetables and roast chicken.

My tagine celebrates the vegetables gathered at the end of summer harvest, where zucchini is still in its abundant glory. This dish also embraces hearty staples of the coming season: butternut squash, chickpeas and warming elements of ginger and the Yemeni spice blend hawaij. This tagine requires a few steps, but all of them are simple and fast. Feel free to make this without the chicken for a hearty vegetarian main dish!