Sweet Dumpling Squash With Moroccan Vegetable Stew Recipes

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Steps:

• Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
• Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
• Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

Steps:

• Preheat oven to 375 degrees. Using a large knife or cleaver, slice off and reserve the top inch of each of 6 squash. Scoop out and discard seeds and stringy fibers. Arrange squash and their tops, cut sides up, in a small roasting pan. Brush insides of squash and tops with butter; sprinkle with 1 teaspoon salt. Place a thyme sprig in each squash. Bake until squash are very tender, about 1 1/4 hours.
• Meanwhile, peel and halve remaining squash; remove and discard the seeds and stringy fibers. Cut flesh into 3/4-inch pieces; combine with parsnips, turnip, carrots, and potato. In a 5-quart Dutch oven, heat 2 tablespoons oil over medium heat. Add half the vegetables; season with remaining 1 1/2 teaspoons salt. Sear on one side until lightly browned, about 3 minutes. Using a slotted spoon, transfer to a medium bowl. Add remaining 1 tablespoon oil to pot. Repeat with remaining vegetables, and transfer to bowl.
• Reduce heat to medium-low, and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 15 minutes. Add ras el hanout, and cook, stirring, 1 minute more. Add tomatoes, and cook, stirring occasionally, until they have broken down and formed a thick sauce, about 15 minutes.

Steps:

• Place all the ingredients in a jar. Cover tightly, and shake to combine. Store in a cool, dry place up to 6 months.

Steps:

• Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
• Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
• Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
• Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
• Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
• Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
• Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
• Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
• Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
• While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
• Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
• Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.