Packed with flavorful, aromatic spices and produce, this Moroccan butternut squash stew recipe is vegan and gluten free!
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 🙂