If you’re a farmers market frequenter, you’ve no doubt seen all the sumptuous squashes on display at your favorite growers’ stands. But what to do with them? (Aside from carving faces to scare the neighbors, that is.)
Here’s our solution: a Moroccan-inspired stew made with butternut squash and other seasonal flavors. This sweet, spicy, and comforting meal is a wonderful accompaniment to Moroccan-style mint tea and is guaranteed to warm you up from the inside out.
From Phoebe’s Pure Food
Ingredients:
Spice blend:
2 teaspoons turmeric
2 teaspoons powdered ginger
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Soup:
3 tablespoons extra virgin olive oil
4 stalks (1/2 pound) celery
2 cups (8-10 ounces) chopped onion
4 cloves garlic, peeled and chopped
12-16 ounces butternut squash or sweet potatoes, peeled, seeded, and cubed
6 cups low-sodium vegetable broth
1 (28-ounce) can diced tomatoes
8 ounces split yellow lentils or peas
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Directions
- Combine all the spice ingredients.
- In a 3-quart pan, gently simmer the spice blend with olive oil for 1 minute, stirring.
- Turn the heat up to medium. Stir in celery, onion, and garlic. Sauté for 8 minutes; 4 minutes into cooking, add the squash. Stir frequently for the remaining 4 minutes.
- Add the broth, tomatoes, lentils, and lime juice to the onion mixture. Bring to a boil, cover, and reduce to a simmer.
- Cook for 30-40 minutes until the beans have softened. Stir in the cilantro just before serving.
