TGIFYGDF . . . Thank Goodness It’s Feed Your Good Dog Friday! – Chickpea and Butternut Squash Stew Recipe | Martha Stewart
I had a taste for butternut squash this past week. Kroger had a nice selection, so I bought one. When I had a minute, I googled “butternut squash” for a new recipe and found Martha Stewart’s Chickpea and Butternut Squash Stew. It popped up in the google search and piqued my interest – mostly because it calls for savory Moroccan seasonings.
When it was time to make the stew, I got to work and peeled the butternut squash, cut it into irregular shaped pieces, drizzled it with olive oil, and sprinkled it with sea salt and pepper to taste. The prepped squash roasted in a 350 degree pre-heated oven for the next 40 minutes or so, and came out beautifully!
While the squash was roasting, I made the Harissa and chopped the onions, garlic, parsley stems and leaves, and carrots. Instead of cooking my own chickpeas from dried beans, which Martha Stewart recommends, I used canned chickpeas and just made sure I drained the liquid and rinsed them well. Then I combined and cooked the ingredients according to directions and my husband and I enjoyed the stew at dinner with a side salad. It was delicious and had the Moroccan flavor we anticipated.
This hearty Butternut Squash and Chickpea Stew requires quite a bit of chopping and prep. You can, however, break up the prep into smaller steps over a day or two, if your time is limited. For instance, all of the ingredients can be chopped one day and combined the next. However you do it, it is well worth the effort!
The nutritional information per serving, based on my calculations using calorie count, is: Calories 274 | Fat 13.7 g | Fiber 8.4 g | Carbs 32.8 g | Sodium 358 mg | Protein 7.2 g The butternut squash makes this dish rich in Vitamins A and C.
Martha Stewart’s Chickpea and Butternut Squash Stew Recipe is a keeper and I will definitely make it again!