Braised Squash With Moroccan Spices

Recipe Ingredients

1		Winter squash - ie kabocha, 2 1/2 pounds
1/2 cup	80g / 2.8oz	Golden raisins
4		Shallot - peeled and quartered
4		Cardamom pods
3/4 teaspoon	3.8ml	Ground cumin
2 teaspoons	10ml	Dried savory
1/2 cup	118ml	Dried apricots
1/2 cup	118ml	Pitted prunes
1/2 cup	118ml	Chicken stock
1/4 cup	59ml	Orange juice
		Salt and pepper
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Lemon zest
1 teaspoon	5ml	Lightly toasted almonds
2 teaspoons	10ml	Fresh mint leaves - roughly chopped
		Olive oil spray

Recipe 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 cook over 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.

Source:
Martha Stewart

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