I know, squash again... I think I should write a cooking book about squash! The good thing is I still like this veggie.
This is a traditionnal Moroccan stew. I served it with fish and quinoa. Amazing!
8 saffron threads
2 tablespoon olive oil
1 onion chopped
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1 pumpkin or buternut squash peeled, seeded and cut in cubes
1 carrot peeled and sliced
1 tomato peeled,seeded and chopped
1 sweet potato peeled and cut in cubes
1 tablespoon honey
Salt and pepper to taste
3/4 cup water
In a small ball, combine saffron with 1 tablespoon of warm water. Let soak 10 minutes.
In a Dutch oven, sauté onion in olive oil 5 minutes. Add spices and cook 30 secondes, stirring often.
Add squash, carrot, tomato, sweet potato, honey, saffron with its water and 3/4 cup of water. Season with salt and pepper, then cover and cook over low heat for 35 minutes. Serve hot.
Clic here to see the recipe in French