Moroccan Winter Stew with Butternut SquashPrintable version of this recipe.
2 tablespoons olive oil
1 small pinch red pepper flakes
1 onion (chopped)
3 to 4 cloves garlic (minced)
2 teaspoons cumin (ground)
salt and pepper
1 pound Butternut squash (large dice)
3/4 pound potatoes (about 2 large)
2 cups vegetable broth
1 can garbanzo beans (drained)
2 small tomatoes
5 to 6 threads saffron
Handful Green olives (with or without pimento)
In a Dutch oven or similarly sized medium-large pot, heat the oil for about a minute on medium heat. Add onion, garlic, cumin, cinnamon, salt, and pepper. Heat in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. Once onions are translucent, add potatoes and butternut. Cook for a couple of minutes and then add the remaining ingredients except for the olives. Cook for about ten minutes until potatoes and squash are just tender. Take off heat and stir in olives. Serve.