Fall is officially here. It’s blustery (especially if you live right by the Hudson River like we do), the leaves are crunching underfoot and the farmer’s market is chock full of butternut squash. So yes, friends, it is time for this stew. It’s not just any stew though; it’s sweet and spicy, earthy and hearty, and it brings me back.
Back to Morocco and the incredible flavors, beautiful things and warm people we found. It was a long time ago (so long that these photos are pre-digital (!) and yes, I unearthed them from the box on the very bottom of the as-yet-unpacked pile wedged in the back of the closet), but I still remember the crazy intensity of the souks, the twisting and narrow paths lined with stalls selling everything from nail files to exotic birds. People haggling, eating, living in their small corner of the market. I couldn’t get enough of the spice stalls. Barrel upon barrel of heady spices piled like pyramids: cinnamon, cumin, ginger, cardamom, saffron (those lovely orangey threads weren’t piled in barrels, but were ridiculously abundant compared to the typical miniature pillbox you get in the US). I just wanted to plunge my hands into the piles and roll around in them. I’m weird like that.
This stew has a few of those spices and some other flavors as well. I love the clean barley bite of the Israeli couscous combined with the rich smoky sweetness of the squash. The almonds add a nice crunch, while the parsley does its fresh little grassy dance on top.
It’s a stew that should be eaten hot on a cold night while dreaming of camel rides in the desert.
If you’re stopping by for the first time via Pretty Mommy, welcome. Come on in and poke around. I hope you find other fun stuff that gets your mouth watering and your stomach growling.
Butternut Squash Stew with Couscous
Adapted from Real Simple
Note: The original recipe has you cook the squash on the stove, but I think the sweetness of the roasted butternut squash brings a lot more flavor to the dish. It is an extra step and requires another pan (and the oven), so if you’re in a rush, feel free to go the stovetop route. You’ll need to cook the squash for about 10-15 minutes longer.
2 pounds/just under a kilo (4 cups) of butternut squash, peeled and cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, smashed
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1-1/2 teaspoons cumin
1-15 oz/210 g can diced or crushed tomatoes
1/3 cup dried cranberries
32 oz/~1 liter vegetable broth
1-15 oz/210 g can chickpeas, drained and rinsed
1 teaspoon salt
1-1/3 cups Israeli couscous (the big pearly kind)
2 tablespoons flat-leaf parsley, chopped
1/4 cup almonds, roughly chopped
Preheat the oven to 425ºF/218ºC. Combine the squash, garlic, olive and oil and half of each of the spices on a sheet pan and mix with your hands to completely coat the squash. Roast, stirring occasionally, until the squash is tender and caramelized (about 30 minutes).
In a large pot or Dutch oven (I like to use my Le Creuset), heat a tablespoon of olive oil. Add the onion and cook for 5 minutes. Mince the roasted garlic and add that along with the other half of the spices and cook for a minute or two. Stir in the squash, tomatoes, cranberries, broth, chickpeas, and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer for about 15 minutes.
While that’s simmering away, bring 1-3/4 cups water (or stock) and the remaining salt to a boil in a medium saucepan. Stir in the couscous. Cover and simmer on low heat for about 12 minutes or until the liquid is absorbed.
Serve with a sprinkle of parsley and almonds.
