Moroccan Butternut Squash Stew

Ingredients:

• 2 tablespoons olive oil
• 1 red onion, diced small
• 1 tablespoon garlic, minced
• 1 tablespoon chili powder
• 2 small zucchini, diced
• 1/2 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon + 1 cinnamon stick
• 2 large butternut squash, peeled, seeded, and diced (about 1 1/2 lbs)
• 1 pound sweet potato, peeled and diced
• 6 dried plums (prunes)
• 3 cups vegetable broth
• 14 oz can diced tomatoes
• 14 oz can garbanzo beans (chickpeas), drained
• Cilantro, roughly chopped for garnish
• Optional additions:
  • 1/4 cup chopped dried apricots
  • 1/4 cup raisins
  • 1/4 cup slivered almonds or toasted pine nuts
  • 1 tablespoon honey or maple syrup
  • 1 preserved lemon, quartered (rind only)
  • 1/4 teaspoon saffron threads

Instructions:

1. Sauté aromatics: In a large stock pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, zucchini, and chili powder. Sauté for 5 minutes, until zucchini softens and onion becomes translucent.
2. Add spices: Add ground cinnamon, ginger, cumin, coriander, and turmeric. Sauté for another 2 minutes, allowing spices to bloom.
3. Add vegetables and liquids: Add butternut squash, sweet potatoes, tomatoes, prunes, optional apricots and raisins, garbanzo beans, cinnamon stick, optional preserved lemon and saffron, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat to low and simmer for 30 minutes, stirring occasionally, until vegetables are tender.
5. Sweeten (optional): Stir in honey or maple syrup if desired.
6. Remove cinnamon stick: Remove cinnamon stick and preserved lemon (if using).
7. Garnish and serve: Serve immediately with cilantro and optional slivered almonds or toasted pine nuts.

Optional additions:

• For sweetness and texture: Add dried apricots, raisins, or a touch of honey or maple syrup.
• For a nutty crunch: Garnish with slivered almonds or toasted pine nuts.
• For a deeper flavor: Add preserved lemon rind and saffron threads during simmering.

Enjoy your delicious Butternut Squash & Sweet Potato Tagine!