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Categories:
hanout spice cane sugar kosher freshly ground black pepper squash cipolini red pearl onions butternut squash extra-virgin olive oil potatoes potatoes cinnamon sticks pepper nutmeg sauce fresh herbs black bread
Viewed: 6 - Published at: 9 years agoIngredients
- 13 cup raz al hanout spice mixture (available at specialty markets)
- 2 tablespoons raw cane sugar
- 1/2 tablespoon kosher or coarse sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 6 to 8 pound Hubbard squash
- 10 cipolini
- 10 red pearl onions
- 1/2 peeled butternut squash, cut into bite-size pieces (about 4 cups)
- 4 tablespoons extra virgin olive oil
- 1/2 peeled rutabaga, cut into bite-size pieces (about a cup)
- 1 medium peeled turnip, cut into bite-size pieces (about a cup)
- 2 large Peruvian potatoes, peeled and cut into 1-inch chunks
- 3 to 4 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 leek, thinly sliced (white part and one inch of green)
- 3 toasted cinnamon sticks
- 1/2 jalapeno pepper, seeded and minced
- 1/2 teaspoon freshly grated nutmeg
- Squash sauce (see recipe)
- 1/4 cup coarsely chopped fresh herbs
- 4 to 6 slices Russian black bread or walnut raisin bread
Method
- Heat oven to 350 degrees.
- In a bowl, combine raz al hanout, sugar, coarse salt and pepper.
- Set aside.
- Cut top off Hubbard squash as a lid.
- Seed and scrape inside of squash clean.
- Wash, and reserve seeds.
- Rub lid and inside of squash with half of spice mixture.
- Place lid and squash, cut side down, on baking sheet.
- Cover with foil.
- Bake for 45 minutes.
- Remove lid.
- Return squash to oven, and bake for 45 minutes more, until tender.
- Meanwhile, place cipolini and pearl onions on a baking sheet, and roast for 15 minutes.
- Spread butternut squash cubes on a separate baking sheet, sprinkle lightly with 1 tablespoon olive oil and roast for 20 minutes.
- On another baking sheet, arrange rutabaga and turnip cubes in two separate piles.
- Sprinkle each lightly with 1/2 tablespoon olive oil, and roast, taking turnips out after 15 minutes and leaving rutabaga to continue for 10 minutes more.
- Peel roasted pearl onions, and cut cipolini onions in half.
- Put potatoes in a steamer basket over simmering water, and steam for 10 minutes, until slightly softened.
- In a large pot over medium heat, warm remaining olive oil.
- Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften.
- Add squash, rutabaga and turnip, and heat through.
- Add all of the squash sauce and potatoes, and bring to a simmer.
- Cook for 20 minutes, until all vegetables are tender.
- Meanwhile, spread Hubbard squash on a baking sheet, sprinkle with olive oil and salt, and toast in oven until they start to pop, about 10 minutes.
- Set aside to cool.
- When vegetables are done, turn off heat, and add fresh herbs.
- To serve, ladle stew into cavity of Hubbard squash.
- Toast bread, and place a slice in each warmed bowl.
- Ladle stew into bowl.
- Sprinkle spice mix on rim of squash.
- With carving knife, cut a thin slice of squash horizontally across rim.
- Place slice on stew in bowl.
- Sprinkle rim with more spice mix, and the stew with more fresh herbs.
- Repeat with remaining bowls.
- Garnish with seeds.
