[food] Vegetable tagine, as she is currently made around here

This makes around 10 portions: two of them for dinner, four for the fridge, and four for the freezer. I usually serve it with some combination of tasty rice (very very gently caramelise some finely-sliced onion for as long as you can be bothered to, plus ~1 clove per ~2 portions of rice; add in rice; cook as usual) and feta and yoghurt and pomegranate and salt-preserved lemons.

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Some notes:

• Yes, this method absolutely involves essentially making your own harissa paste as you go along. The trade-offs you want to make may very well be different from mine, and start with not making your own harissa, what the fuck, why even, you can buy it in a JAR, Alex.
  
• I'm not convinced the rose petals actually make much difference but I have them lying around, because there's just Dust at the bottom of the Great Big Bag that's a faff to make tea out of but perfectly fine for this purpose. I do not think you will lose anything by leaving them out if you do not share my taste in hot beverages.
  
• The advantage of roasting the garlic is that it's roast garlic, c'mon, it's great. The advantage of roasting the squash is it means you don't gotta boil stuff up for long enough to actually cook the squash in situ, but on the other hand this improves by being left to sit and have its flavours infused, so You Do You. For me, at the point I've got the oven on anyway (I'm baking bread regularly) I had might as well stick the squash and garlic in, which reduces faff & cooking time during the main prep stage, but mileage may vary.
  
• I have once managed to make this with fresh quince, because there were honest-to-gods quinces in the supermarket bargain bin and how could I say no. It was great. Do recommend.
  
• I keep meaning to do this with chunks of fennel in as well, and keep not quite getting my act together sufficiently.