Moroccan Butternut Squash Stew
It seems the groundhog was right this year as Winter is holding on longer than any of us care for! So soup season is still going strong in this household. I do love making a big batch of soup as it will last all week for lunch or at least 2 nights of dinner. Even great for freezing leftovers for another date.
I love cooking with buttnernut squash in so many recipes from baked to mashed to stews. Let's highlight some of the health benefits of this squash - which by the way is technically a fruit as it has seeds in it! Containing potassium, B6, folate, carotenoids (protects against heart disease) and vitamin C just to name a few!
Ok, onto the good stuff! This just smells amazing when it is cooking. I love the colors it has too - you know you are getting vitamins and nutrients with this rainbow! The ingredients are simple with fresh spinach, can of tomatoes, chickpeas, cooked rice and squash I purchase already peeled and chopped - super time saver!
The aromatics are my favorite part I think! With curry powder, ginger, paprika, fresh parsley and cayenne giving it that heat this one dish gives your taste buds a flavorful punch.
I just enjoyed another bowl for lunch today as I dream about the warmer weather. Pairs nicely with a piece of sprouted grain bread to dip in too! Yum! Total comfort style food!
Comment and share with me on Instagram as I love to hear from you and see your creations!
4 cups low sodium vegetable broth
3 cups chopped butternut squash (cut into bite size pieces)
1 15 oz can diced tomatoes (look for no salt added if possible)
1/2 cup chopped onion
4 garlic cloves, chopped
1 5oz package fresh spinach
1 15oz chickpeas (rinsed and drained)
1 cup cooked brown rice (could sub another grain like quinoa)
2 tsp curry powder
1 tsp cumin
1 tsp paprika
1 tsp ground ginger
1/4 tsp cayenne pepper (adjust according to your liking for heat)
1 handful fresh parsley, chopped
Lime juice (optional)
1. In a large pot combine all ingredients except chickpeas, rice, spinach, parsley & lime juice.
2. Simmer about 20 minutes until squash is tender.
3. Add in torn spinach leaves, chickpeas, rice and heat through.
4. Top with fresh parsley and 1 tbsp lime juice.
Will stay good in the fridge for 4-5 days or freeze longer. Great for meal prep!