This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and warm Moroccan-inspired spices like cumin, cinnamon, and coriander. It's a little bit savory, a little bit sweet, and a whole lot of delicious, and it all comes together in one pot in about 40 minutes.
I've always been a sucker for butternut squash. I mean... what's not to love? It's a hearty veggie that makes a great base for all kinds of dishes, from casseroles to risottos and even desserts.
And I'm especially fond of this butternut squash stew. It's super simple and totally delicious, with just 10 minutes of chopping and a pot that mostly simmers on its own while you set the table. The squash turns soft and sweet in a tangy, cinnamon-scented tomato broth, and the chickpeas make it filling enough to stand on its own as dinner. It also happens to be vegan and gluten-free, so it's an easy one to serve when you're feeding a crowd with different diets.
This Moroccan Butternut Squash Stew is...
- Richly spiced and full of flavor.
- Wonderfully nutritious, with plenty of fiber and plant-based protein.
- Total comfort food for chilly fall and winter nights.
- Made in one pot, with minimal hands-on time.
Key Ingredients & Substitutions
- Butternut squash. The star of the show. Its sweet, nutty flavor is just perfect for a hearty stew. Can't find it? Try substituting pumpkin or sweet potatoes instead. Just about any winter squash would work well in this recipe. A pre-cut bag of squash cubes from the produce section is a great shortcut, too.
- Chickpeas. These add great texture and plenty of plant-based protein. In a pinch, white cannellini beans or lentils could also work well in this dish. If you cook your own chickpeas from dried, you'll need about 2 cups.
- Canned crushed tomatoes. These form the base of the stew and give it a nice tangy flavor. I'm a fan of the richly flavored San Marzano tomatoes, but you can use any variety that you prefer. Diced tomatoes work too if you like a chunkier broth.
- Carrots and onion. Sautéing these first builds a sweet, savory foundation. A diced red bell pepper or a couple of celery ribs can stand in for the carrots.
- Vegetable broth. Store-bought is fine, or use homemade vegetable broth if you have some in the freezer. Check the label if you need the stew to be gluten-free.
- Spices! Don't skip the cumin, cinnamon, and coriander! If you're out of one, try using allspice or a pinch of curry powder as a substitute to bring in those warm flavors. Or swap all three for 1 tablespoon of ras el hanout, the classic North African spice blend, which gives the stew an even more complex, aromatic flavor.
Helpful Tips
Cut the squash into bite-sized pieces. Be sure to cut your butternut squash into small, even pieces (about ¾ inch) so they cook in the intended time. If you use larger pieces, you will need to simmer the stew longer to get them fork-tender. A sharp vegetable peeler and a heavy chef's knife make quick work of the peeling and cubing.
Bloom the spices. Cooking the garlic and ground spices in the hot oil for a minute before the liquid goes in wakes up their flavor and takes away any raw, dusty taste. Keep stirring so they don't scorch.
Let it simmer. Don't rush the cooking process. Allowing the stew to simmer gently lets the flavors meld together and makes sure your butternut squash has time to get nice and tender. Leaving the lid off also lets the broth reduce a little and thicken.
Adjust the thickness. Want a thicker stew? Mash a few pieces of the cooked squash against the side of the pot and stir them back in. If it's too thick, especially when reheating leftovers, just add a splash of broth or water.
Taste as you go! The spices in the recipe are a guideline. Taste the stew at the end of cooking and adjust the salt and spice to your liking. A squeeze of lemon juice right before serving brightens everything up.
Variations to Try
- Add heat. If you like it hot, stir in a teaspoon or two of harissa paste, some slivered chili pepper, or extra red pepper flakes to turn up the heat.
- Make it creamy. Add a swirl of coconut milk for a creamier texture and a bit less spice.
- Boost the greens. Spinach, kale, or Swiss chard can be thrown in during the last few minutes of cooking for a helping of healthy greens.
- Swap the butternut squash. You can also make this recipe using sweet potatoes, pumpkin, or acorn squash for a slight twist.
- Add dried fruit. A handful of chopped dried apricots or raisins, stirred in with the broth, adds a sweet note that's classic in Moroccan cooking.
Serving Ideas
The classic way to serve a Moroccan stew is over a bed of fluffy couscous, which soaks up all that spiced tomato broth. Plain whole wheat couscous is ready in about 5 minutes, or go all in with this savory Moroccan couscous. Brown rice, quinoa, or pearl couscous are great options too.
Warm flatbread is a must for scooping and dunking. Store-bought pita works great, or make a batch of vegan naan. Serve it with a dollop of plain yogurt (or dairy-free yogurt to keep it vegan), a sprinkle of fresh parsley or cilantro, and a crisp side salad dressed with lemon and olive oil for a complete meal.
Storing & Freezing
Let leftovers cool, then store them in the refrigerator in a covered container for 3 to 5 days. Like most stews, this one tastes even better the next day once the spices have had time to settle in, which makes it great for meal prep and packed lunches. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth if it has thickened.
You can also freeze the stew in airtight containers or freezer bags for up to 2 months. The squash softens a little after freezing, but the flavor holds up beautifully. To reheat, allow it to thaw in the fridge overnight and then warm it on the stovetop over gentle heat, stirring occasionally, until heated through.
More Butternut Squash Recipes
If you love this butternut squash stew, be sure to check out these other delicious ideas:
- 34 Amazing Butternut Squash Recipes
- Hasselback Butternut Squash
- Butternut Squash Curry
- Spicy Butternut Squash Soup
📖 Recipe
Equipment
- dutch oven or large pot
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon harissa, optional, or more to taste, for extra heat
- 3 cups vegetable broth
- 28 oz canned crushed tomatoes
- 1 medium butternut squash, about 2 ½ pounds, peeled, seeded and cut into ¾-inch cubes
- 20 oz canned chickpeas, drained and rinsed (about 2 cups)
- 1 bay leaf
- fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook, stirring frequently, for 4 to 5 minutes, until the vegetables start to soften.
- Add the garlic, cinnamon, cumin, coriander, salt, red pepper flakes and harissa (if using) and cook, stirring constantly, for 1 to 2 minutes, until fragrant.
- Stir in the vegetable broth, crushed tomatoes, butternut squash, chickpeas and bay leaf. Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, for 20 to 25 minutes, until the squash is fork-tender. Taste and adjust the salt and spices.
- Remove and discard the bay leaf. Serve the stew over couscous or with warm naan or flatbread, sprinkled with chopped parsley if desired.
SUE says
super super delicious. I had a cooked squash so I cubed it and threw everything into the instant pot for minutes. after done, added a few handfuls of baby spinach. thanks for this perfectly spiced recipe.