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1
Heat oven to 350 degrees.
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2
In a bowl, combine raz al hanout, sugar, coarse salt and pepper.
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3
Set aside.
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4
Cut top off Hubbard squash as a lid.
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5
Seed and scrape inside of squash clean.
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6
Wash, and reserve seeds.
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7
Rub lid and inside of squash with half of spice mixture.
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8
Place lid and squash, cut side down, on baking sheet.
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9
Cover with foil.
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10
Bake for 45 minutes.
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11
Remove lid.
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12
Return squash to oven, and bake for 45 minutes more, until tender.
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13
Meanwhile, place cipolini and pearl onions on a baking sheet, and roast for 15 minutes.
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14
Spread butternut squash cubes on a separate baking sheet, sprinkle lightly with 1 tablespoon olive oil and roast for 20 minutes.
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15
On another baking sheet, arrange rutabaga and turnip cubes in two separate piles.
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16
Sprinkle each lightly with 1/2 tablespoon olive oil, and roast, taking turnips out after 15 minutes and leaving rutabaga to continue for 10 minutes more.
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17
Peel roasted pearl onions, and cut cipolini onions in half.
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18
Put potatoes in a steamer basket over simmering water, and steam for 10 minutes, until slightly softened.
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19
In a large pot over medium heat, warm remaining olive oil.
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20
Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften.
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21
Add squash, rutabaga and turnip, and heat through.
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22
Add all of the squash sauce and potatoes, and bring to a simmer.
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23
Cook for 20 minutes, until all vegetables are tender.
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24
Meanwhile, spread Hubbard squash on a baking sheet, sprinkle with olive oil and salt, and toast in oven until they start to pop, about 10 minutes.
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25
Set aside to cool.
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26
When vegetables are done, turn off heat, and add fresh herbs.
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27
To serve, ladle stew into cavity of Hubbard squash.
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28
Toast bread, and place a slice in each warmed bowl.
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29
Ladle stew into bowl.
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30
Sprinkle spice mix on rim of squash.
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31
With carving knife, cut a thin slice of squash horizontally across rim.
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32
Place slice on stew in bowl.
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33
Sprinkle rim with more spice mix, and the stew with more fresh herbs.
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34
Repeat with remaining bowls.
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35
Garnish with seeds.
