This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and Moroccan-inspired spices. It’s a little bit savory, a little bit sweet, and a whole lot of delicious.
I’ve always been a sucker for butternut squash. I mean… what’s not to love? It’s a hearty veggie that makes a great base for all kinds of dishes, from casseroles to risottos and even desserts.
And I’m especially fond of this new butternut squash stew recipe. It’s super simple and totally delicious – and easy to make in just 30 minutes. So perfect for a busy weeknight meal!
This Moroccan Butternut Squash Stew is…
- Richly spiced and full of flavor.
- Wonderfully nutritious!
- Total comfort food.
- Simple to make in just 30 minutes.
Key Ingredients & Substitutions
Butternut Squash
The star of the show. Its sweet, nutty flavor is just perfect for a hearty stew. Can’t find it? Try substituting pumpkin or sweet potatoes instead.
Chickpeas
These add great texture and plenty of plant based protein. In a pinch, northern beans or lentils could also work well in this dish.
Canned Crushed Tomatoes
These form the base of the stew and give a nice tangy flavor.
Spices
Don’t skip on the cumin, cinnamon, and coriander! However, if you’re out of one, try using allspice or a pinch of curry powder to bring in those warm flavors.
Helpful Tips
Let It Simmer
Don’t rush the cooking process. Allowing the stew to simmer gently will enable the flavors to meld beautifully and make sure your butternut squash is nice and tender.
Bite Sized Pieces
Be sure to cut your butternut squash into small, bite sized pieces to ensure they cook in the intended time. If you use larger pieces, you will need to simmer the stew longer to get them fork tender.
Taste as You Go
The spices in the recipe are a guideline. You can feel free to adjust the amount of spice to your personal taste!
Storing Leftovers
Store in the refrigerator in a covered container for 3-5 days. You can also freeze the stew for up to 2 months. To reheat, allow it to thaw in the fridge and then reheat on the stovetop over gentle heat.
Variations to Try
Add Heat
If you like it hot, try adding a dash of harissa paste, slivered chili pepper, or extra red pepper flakes to turn up the heat.
Make it Creamy
Add a swirl of coconut milk for a creamier texture, and a bit less spice.
Boost the Greens
Spinach, kale, or swiss chard can be thrown in during the last few minutes of cooking for a helping of healthy greens.
Swap the Butternut Squash
You can also make this recipe using sweet potatoes, pumpkin, or acorn squash for a slight twist.
More Recipes to Try
If you love this butternut squash stew, be sure to check out these other delicious ideas:
Recipe
Servings: 6 servings
Calories: 234kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 large carrots diced
- 3 cloves garlic minced
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 cups veggie broth
- 1 28 oz. can crushed tomatoes
- 1 butternut squash diced
- 1 20 oz. can chickpeas drained and rinsed
- 1 bay leaf
- Fresh parsley for garnish options;
Instructions
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In a large pot over medium heat add the oil, onion and carrot and cook, stirring frequently, until the veggies start to soften.
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Add the garlic, cinnamon, cumin, coriander, salt and red pepper flakes and cook, an additional 1-2 minutes.
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Add the veggie broth, crushed tomatoes, butternut squash, chickpeas and bay leaf and bring to a boil.
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Reduce heat and simmer, uncovered, for 25 minutes or until the squash is tender.
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Serve with naan and a sprinkle of parsley if desired.
Nutrition
Calories: 234kcalCarbohydrates: 44gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1336mgPotassium: 1092mgFiber: 11gSugar: 12gVitamin A: 17277IUVitamin C: 42mgCalcium: 162mgIron: 4mg