Moroccan Butternut Squash Stew

So life has been a little hectic lately. Some days I feel like I'm juggling and there are just way too many balls in the air. I know that life gets this way for all of us at one point or another. It's the worst when the outcome of everything is out of your hands as well. It really just makes me want to reach for pizza and donuts and be as physically lazy as possible so that I can conserve energy for thinking and planning ahead. Naturally I know that this isn't the answer to my problems and that I need to eat healthy and go to yoga, but donuts taste so good! I actually just finished a double chocolate glazed (someone bought it for me, it'd be rude not to accept  :P) Now that I'm off my elimination diet I can indulge from time to time. The first bite tasted so good...

Dreaming of exotic locations with this warming vegetarian stew

Dreaming of exotic locations with this warming vegetarian stew

With all the chaos surrounding me, I find myself dreaming of a vacation. I'll go away somewhere this year, I just have no idea where. Morocco has been on my radar for a couple of years, so maybe that will happen. Or maybe it'll be Greece, I have always wanted to go. Or Jamaica, or maybe South America, or Jordan, or Iceland. There are so many amazing things in the world to see it's really hard to pick a spot. Do you have a favorite travel destination? I'd love recommendations so that I can shorten my super long list. 


This week's recipe is inspired by dreams of travel. It's warming spices and bright color bring to mind exotic destinations with open air markets. It's super healthy, vegetarian and full of flavor. I know the peanut butter seems out of place, but please trust me that it needs to be there. It rounds out the flavor and adds a creamy depth while not actually tasting like you expect. Give it a try, you won't be disappointed. In terms of prep work I cheated this week and used frozen cubed squash, you can use fresh if you have it around, the cooking time will just be a little bit longer. The dried cranberries can be swapped with raisins if you prefer, the red onion with a yellow or white one. All the spices do need to be added, you can reduce the chili powder if you prefer milder dishes, but add a tiny pinch at the very least. I serve this over couscous and parsley, but quinoa would work if gluten is an issue. This works very well as a vegetarian main, but also can be served as a side with a spiced or grilled meat dish. 

Moroccan Butternut Squash Stew

750 G Frozen Butternut Squash, Thawed and Drained

1 Red Onion, Diced

1 TBSP Oil

1 TBSP Minced Garlic

0.25 TSP Chili Powder

0.12 TSP Cinnamon

0.12 TSP Nutmeg

1 TSP Cumin

1 Can Diced Tomatoes (24 Ounces)

0.3 Cup Dried Cranberries

1 Can Chickpeas, Drained and Rinsed

0.25 Cup Creamy Peanut Butter

Salt and Pepper To Taste 


Heat oil in a large pot

Saute onion until soft

Add in garlic and spices, stir well

Stir in all other ingredients aside from the peanut butter

Bring the stew to a boil then reduce to a simmer

Cover and gently simmer for 15 minutes, or until squash is tender

Turn off heat and stir in peanut butter

Taste and adjust salt, pepper and chili powder to your preference

Serve hot over couscous