Braised squash with moroccan spices

Yield: 6 Servings

Measure Ingredient
1 Winter squash; ie kabocha, 2 1/2 pounds
½ cup Golden raisins
4 Shallot; peeled and quartered
4 Whole cardamom pods
¾ teaspoon Ground cumin
2 teaspoons Dried savory
½ cup Dried apricots
½ cup Pitted prunes
½ cup Chicken stock
¼ cup Orange juice
Salt and pepper
1 tablespoon Lemon juice
2 teaspoons Lemon zest
1 teaspoon Lightly toasted almonds
2 teaspoons Fresh mint leaves; roughly chopped
Olive oil spray

1. 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.

2. 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 cookover medium low heat until the squash begin to color.

3. 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.

Recipe by: martha stewart

Posted to MC-Recipe Digest V1 #832 by Jennifer Blanton <jlb6710@...> on Oct 8, 1997

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