Title: Braised Squash with Moroccan Spices
Categories: Moroccan, Vegetables, Chicken, Fruit
Yield: 6 Servings
1 Kabocha winter squash,
2 1/2 Pounds
1/2 c Golden raisins
4 Shallot; peeled, quartered
4 Whole cardamom pods
3/4 ts Ground cumin
2 ts Dried savory
1/2 c Dried apricots
1/2 c Pitted prunes
1/2 c Chicken stock
1/4 c Orange juice
Salt and pepper
1 tb Lemon juice
2 ts Lemon zest
1 ts Lightly toasted almonds
2 ts Fresh mint leaves;
-roughly chopped
Olive oil spray
Cut the squash in half lengthwise. Remove the seeds and fibers, and
peel. Cut into 1 inch pieces. Place the raisins in a bowl of warm
water. Heat oven to 375. Spray a 10 inch ovenproof pan with
cooking spray. Add the shallots, and cook over medium high heat until
soft and beginning to brown. Add cardamom, cumin, savory, and squash,
and stir well. Cover, and cook over medium low heat until the squash
begin to color. Add the apricots, prunes, raisins, stock and
orange juice. Season to taste with salt and pepper. Cover, bring to a
boil. Transfer to the oven, cook until liquid has absorbed and squash
is tender, 20 to 30 minutes. Make sure the liquid does not evaporate
so quickly that the squash burns. Transfer to serving dish and add
the lemon juice and half the zest, and stir to combine. To serve
sprinkle with zest and almonds and mint.
