Moroccan Winter Squash and Carrot Stew

1 cup
3 cloves

2 t
1 t
1/2 t
1/2 t
1/2 t
1/2 t
1/2 t
1/2 t
a pinch
1 cup
14 1/2 ounce can
2 T

3 cups
2 cups

1/2 cup
2 t

onion
garlic

sweet paprika
salt
ground black pepper
ground coriander
ground cumin
turmeric
ground ginger
cayenne pepper
saffron
water
diced tomatoes, drained
lemon juice

1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
3/4-inch cubes peeled carrots

cilantro
2 fresh mint (optional)

• Saute onion until soft adding the garlic for the last 1 minute.
• Add 2nd set and bring to boil.
  
• Add squash and carrots and simmer until vegetables are tender, about 20 minutes.
  
• Add cilantro and mint before serving (save some for garnish if you wish)
  
• Yield: 4 to 6 servings
  
• Source:  Modified from Bon Appétit
  
• Excellent served with Spiced Quinoa 2
  
  

Category:  Moroccan                                                                                                                                         Modified 1/4/13