Moroccan Butternut Squash Stew Recipe
Butternut squash, tomatoes, garbanzo beans, onion, baby spinach, basmati rice, harissa, toasted almonds *Add chicken-10, shoulder tender-14, shrimp-9, salmon-14
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
Prepare the Ingredients
Peel, seed, and cube the butternut squash into 1-inch pieces. Dice the onion. Rinse and drain the garbanzo beans. Measure out the baby spinach, basmati rice, and harissa paste.
Cook the Rice
In a medium saucepan, combine 1 cup of basmati rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy. Set aside.
Cooking the Stew
Add the Butternut Squash
Stir in the cubed butternut squash and cook for another 5 minutes, stirring occasionally.
Add Tomatoes and Harissa
Pour in the canned diced tomatoes (with juice) and add the harissa paste. Stir well to combine.
Simmer the Stew
Cover the pot and let the mixture simmer for 20 minutes, or until the squash is tender.
Optional Protein Addition
If using chicken, shoulder tender, shrimp, or salmon, add them to the pot during the last 10 minutes of cooking, ensuring they are cooked through.
Finish the Stew
Taste and adjust seasoning with salt, pepper, or more harissa if needed.
Serving
Serve the Stew
Spoon the stew into bowls over a serving of basmati rice. Top with toasted almonds for added crunch.