Moroccan-Style Spiced Winter Squash Stew |
Author: Nancy Baggett
- About 1¼ pounds winter squash (butternut, fairytale, acorn or other similar squash)
- 2 teaspoons olive oil
- 1 cup peeled, chopped onion
- 1 teaspoon each ground coriander and ground ginger
- ½ teaspoon each ground turmeric and ground cumin
- Pinch hot red pepper flakes or more to taste
- 1 14.5 ounce can diced tomatoes including juice (plain or seasoned with green chiles)
- ⅓ cup seedless golden or brown raisins
- ¼ teaspoon salt, or more to taste
- 1 15.5 ounce can garbanzo beans, rinsed well and drained
- Fresh lemon wedges and fresh chopped coriander leaves for serving, plus chopped preserved lemons and pumpkin seeds, optional
- Cut the squash into 3 or 4 large chunks.
- Place slightly separated on a microwave safe plate.
- Top with a microwave cover or wax paper.
- Microwave on high power, stopping and testing in the thickest parts with a fork at 5 minutes and then 1 minute intervals until the flesh is just barely soft enough to cut into cubes.
- Set aside until cool, then peel away the skin and cut the flesh into 1-inch cubes.
- You should have 3½ to 4 cups; reserve any extra for another purpose.
- Heat the olive oil and onion in a deep 12- or 13-inch skillet over medium heat, stirring.
- Cook the onion, stirring, about 4 minutes or until lightly browned.
- Add the squash, coriander, ginger, turmeric, cumin and red pepper, stirring until the squash cubes are coated with the spices.
- Stir in the tomatoes, raisins and garbano beans.
- Adjust the heat so the mixture boils gently and cook, uncovered, until the squash pieces are just tender and the liquid has boiled down.
- Taste and add salt, then serve; or store refrigerated in a non-reactive container and reheat at serving time.
- Provide lemon wedges and chopped coriander leaves so diners can garnish their servings as desired.
- Offer pumpkin seeds and preserved lemon also, if desired.
Recipe by KitchenLane at http://kitchenlane.com/2013/11/the-real-first-thanksgiving-celebration.html
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