| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Moroccan |
Ethnic, Healthy and, Vegetables |
6 |
Servings |
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 |
INSTRUCTIONS
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@acs.tamu.edu> on Oct 8, 1997
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