Kicking off 2020 with this Moroccan Butternut Squash Stew full of mushrooms, arugula, white beans, tomatoes and spices. It's what healthy, hearty comfort food is all about. A super delish, one-pot recipe done in 45 minutes, plus it's vegan and gluten free.
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Key Ingredients
And when it comes to Moroccan cuisine, one thing it's definitely known for is extensive use of flavorful spices. Here, I used a blend of cinnamon, ginger, paprika, cumin, cardamom, salt, pepper, and a harissa spice blend along with lots of garlic.
What can I substitute?
The butternut squash, mushrooms and white beans take on all this flavor so well even meat lovers will be ready to dig in to this hearty, meat-less stew. You can easily substitute sweet potatoes for the squash or use a combination of the two. Leeks could also be an alternative to onion, and spinach, kale or swiss chard can replace the arugula. Use whatever your gang likes best!
The squash and onion get things started then the mushrooms and the rest of the ingredients follow and cook into a wonderfully flavored, hearty dish. It's such an easy recipe perfect for any night of the week and ideal for meal prepping.
To serve, have some cooked quinoa or couscous (if not worried about gluten) ready, and top off the stew with a dollop of coconut cream and some fresh thyme. Such a delicious way to eat around the globe! Enjoy!!
More Healthy Comfort Food Recipes to Try!
Saffron Fish Chowder w/ Leeks & Fennel
Roasted Cauliflower Potato & Beet Soup
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Moroccan Butternut Squash Stew with Mushrooms & Arugula
Ingredients
- ½ teaspoon each kosher salt, ground paprika and cumin
- ¼ teaspoon each ground ginger, cinnamon, cardamom and black pepper
- 2 tablespoons olive oil
- 1 2- pound butternut squash, peeled, seeded and cut into ¾-inch cubes (about 4 cups)
- 2 cups chopped yellow onion
- 8 ounces crimini or white mushrooms, halved or thickly sliced
- 1 tablespoon minced garlic
- 1 ½ tablespoons tomato paste
- 1 15- ounce can white beans or chickpeas, drained and rinsed
- 1 15- ounce can diced tomatoes, undrained
- 2 cups vegetable stock
- 1 bay leaf
- 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
- 3-4 cups cooked quinoa
- 2 ounces arugula (reserve a few leaves for garnish)
- ½ cup coconut cream or plain Greek yogurt
- Harissa spice blend or crushed red pepper flakes (optional)
Instructions
- In a small bowl, combine the salt, paprika, cumin, ginger, cinnamon, cardamom and black pepper. Set aside.
- Heat oil in a large Dutch oven over medium-high heat. Add butternut squash and onion. Season with some salt and pepper. Sauté 5 minutes, stirring frequently.
- Add mushrooms to the pot and cook another 5 minutes until starting to soften, stirring frequently.
- Stir in spice mixture and garlic. Cook 1-2 until fragrant, stirring frequently so the garlic doesn’t burn.
- Stir in tomato paste; cook 1 minute more.
- Stir in white beans, tomatoes, stock, and bay leaf. Scrape bottom of pot to loosen any browned bits.
- Bring stew to a simmer over medium-high heat. Then lower heat to medium and cook 15 minutes uncovered or until squash is fork-tender.
- Remove pot from heat and discard bay leaf. Add fresh thyme and wilt in arugula a handful at a time, reserving some for garnish, if desired.
- To serve, spoon desired amount of quinoa into bowls and top with squash stew, extra arugula and thyme, a dollop of coconut cream or yogurt, and a sprinkle of harissa spice blend or crushed red pepper flakes. Enjoy!
Notes
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