A Moroccan-inspired pot of goodness.
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.