Reviews Add Rating & Review
Back to Sweet Dumpling Squash with Moroccan Vegetable Stew All Reviews for Sweet Dumpling Squash with Moroccan Vegetable Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sweet Dumpling Squash with Moroccan Vegetable Stew Recipe Summary Servings: 6
Ingredients Ingredient Checklist 7 sweet dumpling squash 2 tablespoons unsalted butter, melted 2 1/2 teaspoons coarse salt 6 sprigs thyme 3 parsnips, peeled and cut into 3/4-inch pieces 1 turnip, peeled and cut into 3/4-inch pieces 3 carrots, cut into 3/4-inch pieces 1 russet potato, peeled and cut into 3/4-inch pieces 3 tablespoons olive oil 1 Spanish onion, cut into 1/2-inch pieces 2 garlic cloves, finely chopped 1 tablespoon Ras El Hanout 4 plum tomatoes, cut into 3/4-inch pieces 1 can (15 ounces) chickpeas, drained and rinsed 1/2 cup dried apricots (about 3 ounces), quartered 2 cups homemade or low-sodium canned vegetable or chicken stock 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
Gallery Sweet Dumpling Squash with Moroccan Vegetable Stew
Recipe Summary Servings: 6
Gallery
Sweet Dumpling Squash with Moroccan Vegetable Stew
Sweet Dumpling Squash with Moroccan Vegetable Stew
Sweet Dumpling Squash with Moroccan Vegetable Stew
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 7 sweet dumpling squash 2 tablespoons unsalted butter, melted 2 1/2 teaspoons coarse salt 6 sprigs thyme 3 parsnips, peeled and cut into 3/4-inch pieces 1 turnip, peeled and cut into 3/4-inch pieces 3 carrots, cut into 3/4-inch pieces 1 russet potato, peeled and cut into 3/4-inch pieces 3 tablespoons olive oil 1 Spanish onion, cut into 1/2-inch pieces 2 garlic cloves, finely chopped 1 tablespoon Ras El Hanout 4 plum tomatoes, cut into 3/4-inch pieces 1 can (15 ounces) chickpeas, drained and rinsed 1/2 cup dried apricots (about 3 ounces), quartered 2 cups homemade or low-sodium canned vegetable or chicken stock 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
Directions
Preheat oven to 375 degrees. Using a large knife or cleaver, slice off and reserve the top inch of each of 6 squash. Scoop out and discard seeds and stringy fibers. Arrange squash and their tops, cut sides up, in a small roasting pan. Brush insides of squash and tops with butter; sprinkle with 1 teaspoon salt. Place a thyme sprig in each squash. Bake until squash are very tender, about 1 1/4 hours.
Meanwhile, peel and halve remaining squash; remove and discard the seeds and stringy fibers. Cut flesh into 3/4-inch pieces; combine with parsnips, turnip, carrots, and potato. In a 5-quart Dutch oven, heat 2 tablespoons oil over medium heat. Add half the vegetables; season with remaining 1 1/2 teaspoons salt. Sear on one side until lightly browned, about 3 minutes. Using a slotted spoon, transfer to a medium bowl. Add remaining 1 tablespoon oil to pot. Repeat with remaining vegetables, and transfer to bowl.
Reduce heat to medium-low, and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 15 minutes. Add ras el hanout, and cook, stirring, 1 minute more. Add tomatoes, and cook, stirring occasionally, until they have broken down and formed a thick sauce, about 15 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sweet Dumpling Squash with Moroccan Vegetable Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sweet Dumpling Squash with Moroccan Vegetable Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
