Braised Squash with Moroccan Spices

Title:
Braised Squash with Moroccan Spices

Yield:
6 Servings

Categories:
Ethnic,
Healthy,
Vegetables




Ingredients:





     1    Winter squash; ie kabocha, 2


          -1/2 pounds


   1/2 c  Golden raisins


     4    Shallot; peeled and


          -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






 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


 
on Oct 8, 1997