SWEET DUMPLING SQUASH WITH MOROCCAN VEGETABLE STEW
Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Using a large knife or cleaver, slice off and reserve the top inch of each of 6 squash. Scoop out and discard seeds and stringy fibers. Arrange squash and their tops, cut sides up, in a small roasting pan. Brush insides of squash and tops with butter; sprinkle with 1 teaspoon salt. Place a thyme sprig in each squash. Bake until squash are very tender, about 1 1/4 hours.
- Meanwhile, peel and halve remaining squash; remove and discard the seeds and stringy fibers. Cut flesh into 3/4-inch pieces; combine with parsnips, turnip, carrots, and potato. In a 5-quart Dutch oven, heat 2 tablespoons oil over medium heat. Add half the vegetables; season with remaining 1 1/2 teaspoons salt. Sear on one side until lightly browned, about 3 minutes. Using a slotted spoon, transfer to a medium bowl. Add remaining 1 tablespoon oil to pot. Repeat with remaining vegetables, and transfer to bowl.
- Reduce heat to medium-low, and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 15 minutes. Add ras el hanout, and cook, stirring, 1 minute more. Add tomatoes, and cook, stirring occasionally, until they have broken down and formed a thick sauce, about 15 minutes.
MOROCCAN VEGETARIAN STEW
This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges
MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW
A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
- Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
- While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
- Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
- Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g
SQUASH AND CHICKPEA MOROCCAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 32m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
- Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
- Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
Provided by Bruce Aidells
Categories Ginger Onion Side Sauté Quick & Easy Low Cal High Fiber Mint Quinoa Carrot Butternut Squash Fall Winter Healthy Low Cholesterol Cilantro Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 30
Steps:
- For stew:
- Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
- For quinoa:
- Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
- Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
- *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.
STUFFED SWEET DUMPLING SQUASH
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Remove and discard top third of each squash, as well as the pulp and seeds.
- Coat inside of each squash with 1 tablespoon brown sugar; sprinkle with orange zest and ginger. Bake on a parchment-lined baking pan until tender, about 30 minutes.
- Fill each squash with about 1/2 cup puree. Bake until puree is heated through, 15 to 20 minutes.
- Melt butter and granulated sugar in a skillet over medium heat. Stir until sugar has begun to caramelize. Add kumquats; cook until glazed, 3 to 4 minutes. Add sage leaves; toss to coat in glaze. Garnish squash with kumquats and sage.
MAPLE SWEET DUMPLING SQUASH
An easy way to prepare squash. Even folks who hate squash will love this one. Serve it as a side dish, or even as a dessert. This recipe can be prepared with butternut or acorn squash (or any other winter squash), but will require longer cooking times. Kosher: Dairy.
Provided by Whats Cooking
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cut the squash in half and remove seeds with a spoon.
- Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
- Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
- Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
- Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.
Nutrition Facts : Calories 316.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.4, Carbohydrate 55.1, Fiber 0.7, Sugar 48, Protein 0.2
RAS EL HANOUT
Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1/4 cup
Number Of Ingredients 8
Steps:
- Place all the ingredients in a jar. Cover tightly, and shake to combine. Store in a cool, dry place up to 6 months.
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