Braised squash with moroccan spices
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Braised squash with moroccan spices
  Spices    Squash    Moroccan    Vegetables  
Last updated 6/12/2012 1:10:05 AM. Recipe ID 37217. Report a problem with this recipe.
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      Title: Braised squash with moroccan spices
 Categories: Ethnic, Healthy and, Vegetables
      Yield: 6 Servings
 
      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 




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Recipe ID 37217 (Apr 03, 2005)

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