If it's the season for anything OTHER than pumpkin, I'm going to have to say it would be.....Butternut Squash! Good thing too. I make this Moroccan Butternut Squash Stew (mouthful of a title) at the center, most recently last week.
Maybe it's the season but I have never received so many requests for a recipe! Ergo, blog post! This is actually a dish I've been meaning to share for a while but butternut squash just isn't a thing in summer. Or spring for that matter. So here we are, autumn is in full swing, squash is everywhere, and it's stew weather.
Butternut squash is a great vehicle for tons of different flavors. Other than it's traditional soup version, my favorite kind is of the curried variety. And does this recipe deliver! Tumeric, coriander, cumin, cinnamon, garlic....yes please!!! You'll want to make this stew for the house warming scent alone. It's glorious.
Oh and did I mention it's vegan? AND gluten free? HaHAH! I finally have a vegan, gluten free dish! Completely by accident but there you have it. I was pretty proud of myself. The thing is, you don't need any dairy, meat or grain in this stew. With garbanzo beans as protein, it's delicious and filling all on it's own. Although, I wouldn't say no to dunking a crusty piece of french bread or the more traditional morroccan style flat bread into the bowl. Because, come on. Bread.
ANYway, this Moroccan Butternut Squash Stew could also work wonders in a slow cooker! I would still follow step 1 and saute 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 🙂
- 2 tablespoons olive oil
- 1 red onion, diced small
- 1 tablespoon garlic, minced,
- 1 tablespoon chili powder
- 2 small zucchini, diced
- ½ teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cinnamon + 1 cinnamon stick
- 2 large butternut squash, peeled, seeded and diced (about 1 ½ 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
- In a large stock pot heat oil over medium heat. Add the onion, garlic, zucchini and chili powder. Saute for 5 minutes, until zucchini is softened and onion starts to turn translucent.
- Add the ground cinnamon, ginger, cumin, coriander, and tumeric. Saute for another 2 minutes.
- Add the butternut squash, sweet potatoes, tomatoes, prunes, garbanzo beans, cinnamon stick and vegetable broth. Brin to a boil.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Remove cinnamon stick and serve immediately with cilantro.