North African inspired butternut squash stew

North African inspired butternut squash stew

North African inspired butternut squash stew

I seem to have found a new theme that my husband loves.  Whether it is this dish, or the Moroccan stuffed acorn squash, he can’t seem to get enough of these veggie centered dishes that make ample use of various fragrant spices.  As an added bonus both of these dishes are really very healthy – loaded with vitamins and low in calories.  The flavors are really unique and pleasing too.  If you liked the Moroccan dish, or are looking for gluten free or vegetarian dishes, you really should give this one a try.  (You could even make it vegan by using a sweetener other than honey)

North African inspired butternut squash stew
Prep time

Cook time

Total time


Recipe type: Main
Serves: 2-3

For the stew
  • 1 small butternut squash, peeled and cubed
  • 2 cups of chickpeas from the can
  • 1 cup frozen peas
  • ⅔ cup onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • 4 Roma tomatoes, chopped
  • 1 teaspoon of cardamon
  • 1 teaspoon of cumin powder
  • ¼ teaspoon of cumin seeds
  • 1 teaspoon of cinnamon
  • ½ teaspoon of chili flakes
  • 1 tablespoon Kirkland extra virgin olive oil
  • ¼ cup roasted Kirkland pine nuts or Kirkland almonds (there’s a big savings on nuts at Costco)
  • fresh mint for garnish
  • fresh cilantro for garnish optional
  • Kirkland sea salt
For the quinoa
  • ½ cup of dry quinoa (Costco typically has TruRoots Quinoa in stock)
  • 1 tablespoon of dried blueberry or currants (Here again there’s a big savings on dried fruits at Costco)
  • 2 teaspoons of lemon zest
  • 2 teaspoons Kirkland Grade A honey
  • ¼ teaspoon Kirkland sea salt

  1. Wash the quinoa under cold water and then put it into a small pot. Add 1 cup of water, the salt and cook on low until ready. (about 15 minutes)
  2. Mix the cooked quinoa with honey, lemon zest and dry berries.
  3. As the quinoa is cooking, in a big fry pan over medium heat, warm the oil and then fry the onion for 2 minutes.
  4. Add the garlic, ginger and spice and fry for about 1 minute.
  5. Add the butternut squash, tomato and a ½ cup of water and cook until the squash is soft, adding more water as necessary if the dish begins to dry out.
  6. Season to taste with salt and then add the chickpeas and green peas, cook on low for another minute or two until the peas are heated through.
  7. Server garnished with mint and/or cilantro