Moroccan Squash Stew

Following Halloween, I found myself with a number of squashes and pumpkins to use up. Not wanting to throw any away, I began searching for recipes I could use them in. This Moroccan spiced stew came to mind. Orginally intended for butternut squash, I made it using Crown Prince squash and it had the same desired effect.

I love one pot/one pan dishes like this. They’re incredibly easy to make, where you throw everything into the same pot and let it simmer until you have a delicious hearty stew. Recipes like this are also easy to make in big batches for home freezing – very handy when trying to use up an entire squash.

Moroccan Spiced Stew

Ingredients (serves 6):

  • 500g squash, peeled and cut into 2cm cubes
  • Olive oil
  • 1 brown onion, chopped
  • 6 cloves of garlic, minced
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 120g green lentils, rinsed well
  • 1x 400g chickpeas, rinsed and drained
  • 1x 400g can chopped tomatoes
  • 500ml vegetable stock
  • Salt and black pepper
  • Juice of 1/2 a lemon
  • Fresh coriander, chopped
  • Plain yoghurt (optional)
Moroccan Spiced Stew

Method:

  1. Preheat your oven to 180 degrees. Place your cubed squash into a roasting tin, drizzle with oil and season with salt and pepper. Cook for 20 mins, turning halfway.
  2. Meanwhile, add some oil to a large pan/dish over a medium heat. Add the onion and cook for 5 mins before adding the garlic and cooking for a further 2 mins.
  3. Add the cumin, cinnamon, turmeric, cayenne pepper, green lentils and chickpeas. Ensure everything is coated well.
  4. Add the chopped tomatoes and vegetable stock, reduce the heat to low and simmer for 15 – 20 mins.
  5. Remove your squash from the oven and add to the pan for the last couple of minutes.
  6. Season with salt and black pepper, and juice from half a lemon.
  7. Serve with coriander and plain yoghurt.
Moroccan Squash Stew

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