Best 4 Butternut Squash Stew With Couscous Recipes
Indulge in a delectable and hearty journey with our butternut squash stew and couscous recipe. This wholesome dish is a symphony of flavors and textures, featuring tender chunks of butternut squash, succulent chicken or chickpeas, and a medley of aromatic spices. The sweetness of the squash harmonizes perfectly with the savory broth, while the couscous adds a delightful nutty flavor. This versatile recipe offers both a meat and a vegetarian option, making it perfect for any dietary preference.
Embark on a culinary adventure as we guide you through the steps of creating this comforting stew. Discover the art of preparing the butternut squash, sautéing the aromatics, and simmering the stew until the flavors meld together seamlessly. Learn how to cook the couscous to achieve the perfect fluffy texture that complements the rich stew.
Uncover the secrets of creating a flavorful broth using a combination of chicken stock, vegetable broth, and a touch of white wine. Master the technique of adding spices like cumin, coriander, and paprika to enhance the depth of flavor. Explore the art of balancing acidity with a squeeze of lemon juice and a hint of sweetness from honey.
With this recipe, you'll have the flexibility to tailor the stew to your liking. For a vegetarian twist, substitute chickpeas for chicken, creating a protein-packed and flavorful meatless option. Elevate the dish with the addition of roasted vegetables like carrots, parsnips, or sweet potatoes, adding a vibrant array of colors and nutrients.
Don't miss out on the accompanying recipes that offer exciting variations to tantalize your taste buds. Experiment with a creamy butternut squash soup, perfect for a cozy meal on a chilly day. Delight in the vibrant flavors of a butternut squash and black bean enchilada casserole, a unique fusion of Mexican and autumnal flavors. Discover the simplicity of a roasted butternut squash with honey and thyme, a dish that showcases the natural sweetness of the squash.
Immerse yourself in the culinary world of butternut squash with our comprehensive collection of recipes. From hearty stews to creamy soups and delightful side dishes, you'll find inspiration for every occasion.
BUTTERNUT SQUASH AND CHICKPEA STEW
Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
- Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.
LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, times classics, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
- Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
- Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams
BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS
Make and share this Butternut Squash and Chickpea Stew With Couscous recipe from Food.com.
Provided by dicentra
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
- Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
- Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
- Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
- Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.
Nutrition Facts : Calories 398, Fat 6.8, SaturatedFat 0.9, Sodium 466.1, Carbohydrate 70.8, Fiber 9.6, Sugar 1.4, Protein 13.5
MOROCCAN VEGETABLE STEW WITH COUSCOUS
Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.
Provided by Annacia
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a nonstick skillet, heat oil over medium high heat.
- Add carrots, squash, and onion and cook until golden, about 10 minutes.
- Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
- Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
- Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
- Stir cilantro into stew.
- Spoon stew over couscous to serve.
Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash with blemishes or soft spots.
- Peel and cube the squash: Use a sharp knife to peel the squash, then cut it in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
- Roast the squash: Preheat oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Prepare the vegetables: While the squash is roasting, chop the onion, celery, and carrots. Peel and mince the garlic.
- Make the stew: Heat a large pot or Dutch oven over medium heat. Add the olive oil and sauté the onion, celery, and carrots until softened. Add the garlic and cook for 1 minute more. Add the roasted butternut squash, vegetable broth, tomatoes, and spices. Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.
- Add the chickpeas: Drain and rinse the chickpeas, then add them to the stew. Simmer for 5 minutes more, or until heated through.
- Serve the stew: Ladle the stew into bowls and serve with couscous, rice, or crusty bread.
Conclusion:
Butternut squash stew is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover roasted butternut squash. With its vibrant colors and flavors, this stew is sure to be a hit with your family and friends.
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