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  • Braised Squash With Moroccan Spices

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    Braised Squash With Moroccan Spices
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Winter squash, ie kabocha, 2 1/2 pounds
    • 1/2 c. Golden brown raisins
    • 4 x Shallot, peeled and quartered
    • 4 whl cardamom pods
    • 3/4 tsp Grnd cumin
    • 2 tsp Dry savory
    • 1/2 c. Dry apricots
    • 1/2 c. Pitted prunes
    • 1/2 c. Chicken stock
    • 1/4 c. Orange juice Salt and pepper
    • 1 Tbsp. Lemon juice
    • 2 tsp Lemon zest
    • 1 tsp Lightly toasted almonds
    • 2 tsp Fresh mint leaves, roughly minced Extra virgin olive oil spray

    Directions

    1. 1. Cut the squash in half lengthwise. Remove the seeds and fibers, and peel. Cut into 1 inch pcs. Place the raisins in a bowl of hot water.
    2. 2. Heat oven to 375. Spray a 10 inch ovenproof pan with cooking spray. Add in the shallots, and cook over medium high heat till soft and beginning to brown. Add in cardamom, cumin, savory, and squash, and stir well. Cover, and cookover medium low heat till the squash begin to color.
    3. 3. Add in 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 till liquid has absorbed and squash is tender, 20 to 30 min. Make sure the liquid does not evaporate so quickly which the squash burns.
    4. Transfer to serving dish and add in the lemon juice and half the zest, and stir to combine. To serve sprinkle with zest and almonds and mint.

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