January 8, 2010

Butternut squash Moroccan stew

Aside from my recent soup obsession - I've noticed I'm also going through an orange-colored (or, the orange family) food kick. Looking at the recent recipes I've been making and posting I've noticed this theme... pumpkin, carrot, tomato, sweet potato, and now butternut squash!

This butternut squash stew was really perfect for a winter dinner (and great for lunch leftovers, too). It was easy to prepare and you could certainly add other vegetables like carrots or cauliflower - or even chicken if you would like. I have a stewed Moroccan chicken recipe that I make from time to time that I'll likely share in the future, too.

Butternut squash Moroccan stew (serves 4)
1 medium butternut squash, peeled and cut into bite-sized chunks
1 large white potato, cut into bite-sized chunks
2-3 scallions, sliced
1 can of garbanzo beans (low sodium or no salt added, preferably, rinse if not), drained
1 can of diced tomatoes
1/4 cup golden raisins
1-2 cups vegetable stock
1-1/2 tablespoons cumin
1 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper (depending on how much heat you like)
salt to taste
extra virgin olive oil
3/4 cup fresh cilantro, chopped, plus more for garnish
about 2 cups of couscous

In a dutch oven or large soup pot, warm the olive oil then add the butternut squash and potatoes. Cook for about 10 minutes, stirring occasionally. Add the stock (start with one cup and then add more depending on the consistency you like), tomatoes, salt, cumin, cinnamon, and red pepper, stir and cook over medium heat until the mixture just begins to boil. Then add the raisins and garbanzo beans and reduce heat to simmer. Cover and continue cooking until the vegetables are soft (but not mushy), about 15 minutes. The raisins will plump up and be a nice, sweet contrast to the spice and warmth of the stew. Stir in the cilantro just before serving.

Serve in bowls over couscous. Top with extra cilantro.

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