Moroccan-Style Butternut Squash Recipe

Name: Moroccan-Style Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon caraway seeds; 1/2 teaspoon ground ginger; 1 1/2 cups canned chopped tomatoes; 1 1/2 cups chickpeas (drained); 1/2 cup vegetable or chicken stock; 1 cup chopped dates; 1 tablespoon honey; 1 handful chopped fresh cilantro; 2 cups steamed butternut squash, cut into bite-sized chunks

Servings: persons

1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon caraway seeds
1/2 teaspoon ground ginger
1 1/2 cups canned chopped tomatoes
1 1/2 cups chickpeas (drained)
1/2 cup vegetable or chicken stock
1 cup chopped dates
1 tablespoon honey
1 handful chopped fresh cilantro
2 cups steamed butternut squash, cut into bite-sized chunks

1
In a large, non-stick saucepan, toast cinnamon, nutmeg, black pepper, cumin, paprike, caraway seeds and ground ginger over medium heat for 3-5 minutes, stirring often
2
Stir in tomatoes, chickpeas, stock and dates. Increase heat until it comes to a boil, then reduce heat and simmer 15-20 minutes, adding more stock or water if sauce gets too thick
3
Meanwhile, cut squash - either from one large butternut squash or use already-cut up squash - into bite-sized chunks and steam or boil until tender, about 12 minutes. Drain.
4
Add honey to the tomato sauce, and stir in all but a tablespoon of the cilantro.
5
Stir cooked squash into tomato sauce and heat through, sprinkle with remaining cilantro and serve with quinoa.

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon black pepper, 1 teaspoon cumin, and more.

Yes, Moroccan-Style Butternut Squash falls under the Vegetarian 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.

That's it — enjoy your meal!

Moroccan-Style Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions