Moroccan Butternut Squash Stew Recipe

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Moroccan Butternut Squash Stew

Adapted by Healthy Me Colleen Kincius from


  • 1 onion, diced
  • 2 tablespoons fresh ginger, chopped
  • 5 cloves garlic, chopped
  • 1.5 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (omit and increase cumin to taste if you do not like heat)
  • salt and pepper, to taste
  • 1 cup low/no-sodium vegetable stock (or water)
  • 4 cups diced butternut squash (yield of about one 2 lb. squash)
  • 2.5 cups (2 15 oz. cans) cooked chickpeas, drained and rinsed
  • 2 cups packed spinach, roughly chopped
  • juice of one lime (about 2 tablespoons)
  • 3 tablespoons chopped fresh cilantro, plus more for garnish (optional)
  • Cooked whole grain brown rice or quinoa, to serve (optional)


  1. If serving over rice or quinoa, begin cooking that first and according to package directions.
  2. In a large pot, saute onion and ginger over medium heat until softened. The onion will naturally release its own juices, but if you notice it sticking to the pan, just add a few splashes of water as needed (cooking oil is not necessary).
  3. Add garlic and saute until fragrant (about one minute).
  4. Add stock, spices, and squash. Bring to a boil, turn heat down to low, cover, and simmer until squash is fork-tender (about 15 minutes).
  5. Add chickpeas and spinach, turn heat up to medium, and cover. Cook just long enough to wilt the spinach and heat the chickpeas through.
  6. Stir in the lime juice and cilantro.
  7. Serve over rice or quinoa, if desired.

Tip: To cube the squash, simply chop of the ends, cut in half lengthwise, peel with a vegetable peeler, scoop out the seeds with a spoon, then cube. We are making a recipe with the seeds next week, so be sure to clean and save them! You can easily remove the fleshy parts from the seeds by placing them in a bowl of water and separating them with your hands.




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