Indian Butternut Squash Stew Recipe

Name: Indian Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 good sized Butternut (or other) Squash; 1 28 oz can whole plum tomatoes (drained); 1 large yellow onion; 1/2 cup currants or rasins; Indian spices:; Fennel seed; Cardamom and Coriander; Cayenne; Black Pepper; Black Kallonji Onion Seed; Iranian Saffron (CousCous); Italian flat leaf parsely; 1 cup CousCous

Servings: persons

1 good sized Butternut (or other) Squash
1 28 oz can whole plum tomatoes (drained)
1 large yellow onion
1/2 cup currants or rasins
Indian spices:
Fennel seed
Cardamom and Coriander
Cayenne
Black Pepper
Black Kallonji Onion Seed
Iranian Saffron (CousCous)
Italian flat leaf parsely
1 cup CousCous

1
Pre-heat oven to 400 degrees
2
Peel and chop squash into 3/4 inch chunks
3
stir olive oil and cumin/coriander/cayenne w/salt/pepper and roast in baking sheet for approx 20 minutes till roasted and only a little soft
4
Peel and slice onions into med size slivers. In a large heavy bottom saucepan with olive oil over med heat - saute onions - along with black onion seeds - till starting to brown. Turn heat to low and continue to cook till caramel colored and yummy smelling - approx 20 minutes.
5
Add drained and chopped tomatoes and bring to boil. Lower heat and simmer. Add raisins/currants.
6
Meanwhile, toast fennel seed and any additional spices in a small skillet till flavorful and add to onion/tomato mix.
7
Add roasted squash to mixture and simmer together.
8
Check for flavor and spices.
9
Prepare couscous by adding saffron strands to 1 1/2 cup near boiling water. Remove from heat and add couscous and cover for 5 minutes.
10
Chop parsley - add most to stew.
11
Dish couscous and stew together with parsley. Enjoy.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 good sized Butternut (or other) Squash, 1 28 oz can whole plum tomatoes (drained), 1 large yellow onion, 1/2 cup currants or rasins, and more.

Yes, Indian Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Butternut Squash Stew

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