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    Home » Recipes » Soups and Stews

    Moroccan Butternut Squash Stew with Quinoa

    By: Kim Peterson · Posted: Jan 6, 2020 · Updated: Jan 31, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Remember to PIN THIS to save the recipe for later!

    Moroccan Butternut Squash Stew is a healthy and super flavorful bowl of delish!

    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.

    Ingredients in bowls on table.

    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!

    Stew done in Dutch oven.

    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.

    Close up of stew in Dutch oven.

    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!!

    Two blue bowls served with stew over quinoa.

    More Healthy Comfort Food Recipes to Try!

    Spicy Turkey Meatball Stew

    Creamy Curried Carrot Soup

    Saffron Fish Chowder w/ Leeks & Fennel

    Roasted Cauliflower Potato & Beet Soup

    Vegan Pumpkin Chickpea Chili

    Close up of stew served in blue bowl over quinoa with fresh arugula.

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    This Moroccan Butternut Squash Stew full of mushrooms, arugula, white beans, tomatoes and spices is what healthy, hearty comfort food is all about.

    Moroccan Butternut Squash Stew with Mushrooms & Arugula

    This Moroccan Butternut Squash Stew full of mushrooms, arugula, white beans, tomatoes and spices is what healthy, hearty comfort food is all about.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Stew
    Cuisine: Dairy Free, Gluten Free, Moroccan, Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 376kcal
    Author: Kim Peterson

    Equipment

    • Dutch oven

    Ingredients

    • ½ teaspoon each kosher salt , ground paprika and cumin
    • ¼ teaspoon each ground ginger , cinnamon, cardamom and black pepper
    • 2 tablespoons olive oil
    • 2 pounds butternut squash , peeled, seeded and cut into ¾-inch cubes (about 4 cups)
    • 2 cups yellow onion , chopped
    • 8 ounces crimini or white mushrooms , halved or thickly sliced
    • 1 tablespoon garlic , minced
    • 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 (you can use Greek yogurt if ok with dairy)
    • 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

    Stew can be made a day in advance. Let cool and refrigerate. Rewarm over medium-low heat and add more vegetable broth as needed if too thick.

    Nutrition

    Serving: 1 serving | Calories: 376kcal | Carbohydrates: 66g | Protein: 16g | Fat: 8g | Cholesterol: 1mg | Sodium: 484mg | Potassium: 1464mg | Fiber: 12g | Sugar: 11g | Vitamin A: 16686IU | Vitamin C: 48mg | Calcium: 226mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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