Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Moroccan Butternut Squash Stew
Moroccan Butternut Squash Stew
About the Recipe
This Moroccan Butternut Squash Stew could also work wonders in a slow cooker!
I would still follow step 1 and sauté the onions, zucchini, garlic and chili powder to pull out some good flavors and then dump everything into the stock pot.
However, you could skip that, chuck everything in there from the start, cook on low for 7-8 hours (or on high for 3-4 hours if you start late) and have that AMAZING aroma fill your house all day.
Not a bad idea yeah?? So. Now you have no excuse. Plus, you’ll LOVE this stew. Trust me 🙂
Recipe by Aberdeen’s Kitchen
Servings: 4 – 6
Nutritional Info
Ingredients:
2 tablespoons olive oil
1 red onion, diced small
1 tablespoon garlic, minced,
1 tablespoon chili powder
2 small zucchini, diced
1/2 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon + 1 cinnamon stick
2 large butternut squash, peeled, seeded and diced (about 1 1/2 lbs)
1 lb sweet potato, peeled and diced
6 dried plums
3 cups vegetable broth
14 oz can diced tomatoes
14 oz canned garbanzo beans, drained
Cilantro, roughly chopped for garnish
Getting it done:
1. In a large stock pot heat oil over medium heat. Add the onion, garlic, zucchini and chili powder. Sauté for 5 minutes, until zucchini is softened, and onion starts to turn translucent.
2. Add the ground cinnamon, ginger, cumin, coriander, and turmeric. Sauté for another 2 minutes.
3. Add the butternut squash, sweet potatoes, tomatoes, prunes, garbanzo beans, cinnamon stick and vegetable broth. Brin to a boil.
4. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Remove cinnamon stick and serve immediately with cilantro.
Ingredients:
2 tablespoons olive oil
1 red onion, diced small
1 tablespoon garlic, minced,
1 tablespoon chili powder
2 small zucchini, diced
1/2 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon + 1 cinnamon stick
2 large butternut squash, peeled, seeded and diced (about 1 1/2 lbs)
1 lb sweet potato, peeled and diced
6 dried plums
3 cups vegetable broth
14 oz can diced tomatoes
14 oz canned garbanzo beans, drained
Cilantro, roughly chopped for garnish
Getting it done:
1. In a large stock pot heat oil over medium heat. Add the onion, garlic, zucchini and chili powder. Sauté for 5 minutes, until zucchini is softened, and onion starts to turn translucent.
2. Add the ground cinnamon, ginger, cumin, coriander, and turmeric. Sauté for another 2 minutes.
3. Add the butternut squash, sweet potatoes, tomatoes, prunes, garbanzo beans, cinnamon stick and vegetable broth. Brin to a boil.
4. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Remove cinnamon stick and serve immediately with cilantro.
About the Recipe
This Moroccan Butternut Squash Stew could also work wonders in a slow cooker!
I would still follow step 1 and sauté the onions, zucchini, garlic and chili powder to pull out some good flavors and then dump everything into the stock pot.
However, you could skip that, chuck everything in there from the start, cook on low for 7-8 hours (or on high for 3-4 hours if you start late) and have that AMAZING aroma fill your house all day.
Not a bad idea yeah?? So. Now you have no excuse. Plus, you’ll LOVE this stew. Trust me 🙂
Recipe by Aberdeen’s Kitchen
Servings: 4 – 6
Nutritional Info
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