Butternut Squash, Lentil, and Chickpea Stew

A Moroccan-inspired pot of goodness.

Butternut Squash, Lentil, and Chikpea Stew | Especially Edible

My love affair with butternut squash continues. I’ve made bread, I’ve made macaroni and cheese, and now I’ve made stew. If you’re suffering from pumpkin overload (pumpkin lattes, pumpkin Febreeze, pumpkin scones at Starbucks, pumpkin spice in the very air we breathe . . .), you’ve come to the right place. Butternut squash is the unsung hero of fall – and it even comes pre-chopped in plastic containers at my local natural foods store. It’s orange, like pumpkin, but not so obvious. Acorn squash may be more fun – slice one in half and look at the adorable shape it makes – but butternut squash is easy. My first two squash recipes relied on steamed, pureed butternut, but this one keeps the chopped cubes intact. I love anything with lentils and chickpeas – they remind me of yummy, soft hippie food – so this Moroccan-flavored stew is perfect. Plus, it will make your house smell divine as it bubbles on the stove. Coming in from a cold, crisp fall day to a warm butternut squash embrace – there’s nothing like it.

Butternut Squash, Lentil and Chickpea Stew | Especially Edible

Butternut Squash, Lentil, and Chickpea Stew

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Serves 6 people


1 Tbs. olive oil

1 yellow onion, chopped

6 cloves of garlic, minced

2 tsp. cumin

1/2 tsp. cinnamon

1/2 tsp. sea salt

1/2 tsp. black pepper

1/8 tsp. saffron

1 15-oz can chickpeas

1 28-oz can diced tomatoes

3 cups vegetable broth

4 cups butternut squash, diced

1 cup green lentils, rinsed

juice of 1/2 lemon

1/4 tsp. red pepper flakes

1/3 cup cilantro, chopped


Heat the olive oil in a large pot over medium heat. Cook the onion for 4-5 minutes, or until soft and transparent. Add garlic and saute for another minute.

Stir in cumin, cinnamon, salt, and pepper and cook until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, lentils and saffron. Bring mixture to a boil and cover. Reduce heat and simmer for 15-20 minutes, or until the squash and lentils are tender.

Add lemon juice and red pepper flakes. Garnish with cilantro.

Recipe from Ambitious Kitchen


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