Moroccan Butternut Squash Stew with Mushrooms & Arugula

5 from 4 votes

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

Course Dinner, Stew

Cuisine Dairy Free, Gluten Free, Moroccan, Vegan

Diet Gluten Free, Low Fat, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 376kcal

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)

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!

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.