Moroccan Spiced Butternut Squash Stew with Carrots & Quinoa


With a little bit a prep you are going to make a delectable dish that everyone will enjoy! Does moroccan spice scare you? If it does, don't worry because at first I was turned off by the description. I didn’t know what moroccan spice would taste like - I had no clue.  But surprisingly, all of the spices needed for this recipe were right in my cabinet and used fairly regularly.  I just have never blended this combination of spices before, but I'm glad I took the dive and tried it out.  Its now one of my favorite fall/winter stews.



Takes 15 mins
Serves 5 Ingredients:
  • 2 tablespoons olive oil,
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 1/2 to 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 cup water
  • 14 1/2-ounce can diced tomatoes with juice
  • 2 tablespoons lemon juice
  • 4 cups 1-inch cubes peeled butternut squash
  • 4 carrots, peeled and sliced into rounds
  • 1 cup quinoa
  • 1 tablespoon butter
  • 1/2 cup chopped arugala
Rated 5/5

This recipe can be made even easier if you buy pre-cut veggies.  As you can see I bought regular carrots and peeled them.  But you can buy crinkle cut carrot rounds or something similar that a lot of grocery stores provide. I am lucky that I live next to a Wegmans and they almost always carry pre-chopped onions which is fabulous for this busy Momma! Any short cut that takes away chopping, peeling and/or mincing is a-okay in my opinion:)


Added bonus to this keeps great for leftovers! Microwave it up the next day for lunch or maybe two nights later for dinner.  Who cares?!!! Just enjoy!



1. Heat oil in large saucepan over medium heat. Add onion; sauté until soft stirring often about 5 minutes.  Add garlic; stir 1 minute.  Mix in paprika and the next 6 ingredients and stir again for about a minute.
2. Next add water, tomatoes and lemon juice.  Bring to a boil.  Add squash and carrots.  Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20-30 minutes.  Season with salt and pepper
3. Meanwhile, make the quinoa according to package directions.  Add butter to boiling water. 
4. When both quinoa and stew are done, mix together and top with arugala. 


 -Adapted from Bon Appetit recipe from Bruce Aidelis and Nancy Oakes-Philadelphia Inquirer