2 large carrots, peeled and chopped to thin rounds of even thickness
1 lb. butternut squash, peeled, seeded and cut to 1 inch pieces
1 lb. sweet potato, peeled and cut to 1 inch pieces
1 c pumpkin puree
16 oz. vegetable or chicken broth
1T maple syrup
1 c favorite dried fruit (golden raisins, cherries, apricots, figs) chopped
2 tsp. salt
1 tsp. pepper
to garnish - Greek yogurt, chopped cilantro/parsley, green olives, toasted nuts, lemon wedges
Instructions
In large dutch oven heat oil over medium high heat. Add onions and
cook until slightly golden (5 min). Add chopped garlic, turmeric,
cumin, ginger, and cinnamon. Cook until paste forms (1 - 2
minutes) and becomes aromatic.
Add 1/2 c broth, carrots, butternut squash, sweet potato, and maple
syrup. Saute 5 minutes, until vegetables begin to soften.
Add remaining broth and pumpkin puree. Cover pot and cook for 10
minutes at low simmer. Add dried fruit, salt and pepper and cover and
continue to simmer 10 minutes until vegetables are tender. Uncover
pot and allow to simmer over low heat until thickened, about 10 min.
To serve, ladle into bowls and garnish with favorite garnishes
(yogurt, chopped cilantro/parsley, chopped green olives, toasted
almonds/pine nuts, fresh squeezed lemon).
Serving
Suggestions
Can be served over cooked cous cous, quinoa or rice. Add chick peas if desired.
Originally Submitted
8/24/2015
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You can add this Moroccan Pumpkin/Squash Stew (Marak Dar Marhzin) recipe to your own private DesktopCookbook.
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