Moroccan Butternut Stew

Moroccan Butternut Stew is the ultimate one-pot comfort meal, marrying sweet butternut squash with chickpeas, dried apricots, and an intoxicating blend of North African spices. In just under an hour, you’ll have a hearty, plant-based dinner that tastes even better the next day.

Serve it over fluffy couscous, quinoa, or rice for a complete, nutrient-packed feast the whole family will love.

Moroccan Butternut Stew at a Glance

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Make-Ahead: Stew keeps 3 days in the fridge or 2 months in the freezer.

Ingredients:

• 1 medium butternut squash (about 1 kg), peeled, seeded, and cut into 2 cm cubes
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ¼ teaspoon ground turmeric
• Pinch of cayenne pepper (optional, for extra heat)
• 250 ml vegetable broth (1 cup)
• 400 g canned crushed tomatoes (about 1 ½ cups)
• 400 g canned chickpeas, drained and rinsed
• 100 g dried apricots, halved
• Juice of ½ lemon
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnish
• Flavor Twists: Replace all ground spices with 1 tablespoon ras el hanout, or add 1 teaspoon harissa paste for smoky heat.
• Veggie Boost: Fold in 1 cup of baby spinach or kale during the last 5 minutes of cooking.
• Protein Option: Top bowls with shredded rotisserie chicken or grilled merguez sausage if desired.

Instructions:

1. Gather & Prep. Measure out every ingredient so you can cook without scrambling. Peel and cube the butternut squash, mince the garlic, and chop the onion.
2. Warm the Oil. Place a large, heavy-bottomed pot (Dutch oven preferred) over medium heat. Add olive oil and let it shimmer—about 30 seconds.
3. Sauté the Onion. Stir in chopped onion and cook for 5 minutes, until translucent and lightly golden around the edges.
4. Bloom the Spices. Add garlic, cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne. Stir constantly for 1 minute—this activates the oils in the spices for maximum flavor.
5. Coat the Squash. Tip in the cubed butternut squash. Toss for 2 minutes so each piece is evenly coated in the spice mixture.
6. Add Liquids. Pour in crushed tomatoes and vegetable broth, scraping up any browned bits on the bottom of the pot. Season lightly with salt and pepper.
7. Simmer. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. Stir once midway to prevent sticking.
8. Introduce Chickpeas & Apricots. Stir in chickpeas and halved apricots. Replace lid and continue simmering another 10–15 minutes, or until squash is fork-tender.
9. Adjust Thickness. If the stew seems too thick, splash in 2–3 tablespoons of water or vegetable broth; if too thin, simmer uncovered for an extra 3 minutes.
10. Brighten & Balance. Off the heat, stir in freshly squeezed lemon juice. Taste and tweak seasoning—add more salt, pepper, or cayenne as desired.
11. Serve. Ladle the Moroccan Butternut Stew into warm bowls. Scatter chopped cilantro or parsley over the top.
12. Pair & Enjoy. Spoon over couscous, quinoa, steamed rice, or serve with crusty bread to soak up every drop.
13. Store Leftovers. Cool completely before refrigerating up to 3 days or freezing up to 2 months. Reheat gently on the stovetop with a splash of water.

FAQ:

Q: Can I make Moroccan Butternut Stew in a slow cooker?
A: Yes! Sauté the onion, garlic, and spices in a skillet first, then transfer everything—except the lemon juice and herbs—to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, stir in lemon juice, and garnish just before serving.

Q: What can I use instead of dried apricots?
A: Golden raisins, prunes, or chopped dates add a similar sweet note. Use the same weight (about 100 g) and add them with the chickpeas.

Q: How do I keep the butternut squash from becoming mushy?
A: Cut the squash into evenly sized 2 cm cubes and avoid over-simmering. Check for doneness at the 25-minute mark; it should be tender but still hold its shape.

Conclusion:

This fragrant, nutrient-rich Moroccan Butternut Stew proves that plant-based comfort food can be both luxurious and weeknight-friendly. Experiment with the flavor twists, add protein if desired, and enjoy leftovers that only get better with time.

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You can also learn more about ½ teaspoon smoked paprika here: ½ teaspoon smoked paprika on www.healthline.com.