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Moroccan Spiced Butternut Squash Stew

Moroccan Spiced Butternut Squash Stew

Dinner

5.0

(1 reviews)

Prep Time
25min
Cook Time
45min
Servings
3
Calories
385
Chef's Note

For the best flavor development, make this stew a day ahead. The spices will meld beautifully overnight in the refrigerator. If harissa paste is unavailable, substitute with 1/4 teaspoon cayenne pepper mixed with 1/2 teaspoon each of paprika and cumin. For a heartier meal, serve over couscous or with a side of warm flatbread.

Tags
Moroccan
stew
butternut squash
vegetarian
dinner
chickpeas
one-pot
healthy
spiced
winter
Ingredients

  • 1 medium (about 2 pounds) butternut squash

  • 2 tablespoons olive oil

  • 1 medium, diced onion

  • 3 cloves, minced garlic

  • 1 tablespoon, freshly grated ginger

  • 2 medium, diced carrots

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1 tablespoon (adjust to taste) harissa paste

  • 14 ounces canned diced tomatoes

  • 3 cups vegetable broth

  • 15 ounces, canned, drained and rinsed chickpeas

  • 1/4 cup, chopped dried apricots

  • 1 tablespoon lemon juice

  • 1 tablespoon honey

  • 1 teaspoon (or to taste) salt

  • 1/2 teaspoon black pepper

  • 1/4 cup, chopped fresh cilantro

  • 2 tablespoons, chopped fresh mint

  • 3 tablespoons, sliced toasted almonds

Instructions
  • 1

    Peel the butternut squash, remove seeds, and cut into 3/4-inch cubes. This should yield about 4 cups of cubed squash.

  • 2

    Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.

  • 3

    Add 3 minced garlic cloves and 1 tablespoon of grated ginger to the pot. Sauté for 1 minute until fragrant.

  • 4

    Add the diced carrots and cubed butternut squash to the pot, stirring to combine with the aromatics.

  • 5

    Add the spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, and 1/2 teaspoon turmeric. Stir to coat the vegetables evenly with the spices and cook for 2 minutes to toast the spices.

  • 6

    Stir in 1 tablespoon of harissa paste (adjust according to your heat preference).

  • 7

    Add the 14-ounce can of diced tomatoes with their juices, 3 cups of vegetable broth, drained chickpeas, and 1/4 cup of chopped dried apricots. Bring to a boil, then reduce heat to a simmer.

  • 8

    Cover partially and simmer for 25-30 minutes, or until the butternut squash is tender but not falling apart.

  • 9

    Stir in 1 tablespoon of lemon juice and 1 tablespoon of honey. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.

  • 10

    Remove from heat and stir in most of the chopped cilantro and mint, reserving some for garnish.

  • 11

    Serve hot, garnished with the remaining herbs and 3 tablespoons of toasted sliced almonds.

Nutrition Information (per serving)
385
Calories
12g
Protein
63g
Carbs
13g
Fat
Reviews (1)
EH.
Edward H.
7/28/2025

5/5

So delicious and so easy. Leftovers kept in the fridge and continued to get better for days