Best Sweet Dumpling Squash With Moroccan Vegetable Stew Recipes

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SWEET DUMPLING SQUASH WITH MOROCCAN VEGETABLE STEW



Sweet Dumpling Squash with Moroccan Vegetable Stew image

Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 17

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

Steps:

  • 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.

RAS EL HANOUT



Ras El Hanout image

Use this North-African spice mix to season Sweet Dumpling Squash with Moroccan Vegetable Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1/4 cup

Number Of Ingredients 8

1 tablespoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Place all the ingredients in a jar. Cover tightly, and shake to combine. Store in a cool, dry place up to 6 months.

MAPLE SWEET DUMPLING SQUASH



Maple Sweet Dumpling Squash image

An easy way to prepare squash. Even folks who hate squash will love this one. Serve it as a side dish, or even as a dessert. This recipe can be prepared with butternut or acorn squash (or any other winter squash), but will require longer cooking times. Kosher: Dairy.

Provided by Whats Cooking

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 sweet dumpling squash
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons salted butter

Steps:

  • Preheat oven to 350 degrees.
  • Cut the squash in half and remove seeds with a spoon.
  • Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
  • Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
  • Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
  • Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

Nutrition Facts : Calories 316.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.4, Carbohydrate 55.1, Fiber 0.7, Sugar 48, Protein 0.2

MOROCCAN VEGETARIAN STEW



Moroccan Vegetarian Stew image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges

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