Autumn Moroccan Stew

For the past two weeks, I’ve been swamped with papers, midterms, and a week out of London to Copenhagen and Berlin. I have a bunch of posts waiting in my queue to be finished, and a few guest posts from other students who travelled to other cities in Europe over the last week! But for right now, I’ll leave you with a great, make-ahead, easy, delicious, and healthy recipe for autumn: Carrot & Squash Moroccan Stew.


With the way my schedule is set up at university, I’m placed in the same position as many adults are in a typical work day: we aren’t home all day, and the last thing we want to do at 8 PM is cook a lengthy homemade dinner – even if we love to cook. There’s always times, though, where I have an hour or two to cook (either the day before or much earlier in the day). Make-ahead meals like stews are always such a great option, but they’re usually ignored due to their traditionally boring flavors. But sometimes, certain recipes can change preconceptions about a dish – like this one from Epicurious. It’s ridiculously healthy, beautifully seasonal, and feels fresh even though it’s been cooked hours or days in advance. And, served over couscous, it makes for a wholesome dish that’s impossible not to enjoy.

For the Moroccan Stew:

  • 2 tbsp olive oil
  • 1 cup diced onion
  • 3 cloves of garlic, minced
  • 1-2 tsp kosher salt
  • 2 tsp sweet or smoked paprika (I used smoked, but sweet would work fine too)
  • 1/2 tsp each black pepper, ground coriander, ground cumin, turmeric, ground ginger, & cayenne pepper
  • pinch of saffron
  • 1 cup of water
  • 14 oz. can of diced tomatoes, drained (use a good brand, like Red Pack)
  • juice of one lemon
  • 3 cups of butternut squash, cut into 1 inch cubes
  • 2 cups of peeled carrots, cut into 1 inch cubes
  • 2 tablespoons each of mint and cilantro
  1. Sauté onion in oil over medium heat for about 5 minutes, until translucent.
  2. Stir in garlic and cook for a minute.
  3. Stir in salt and all remaining spices.
  4. Add water, tomatoes, and lemon juice. Bring to a boil.
  5. Stir in squash and carrots, cover, put on medium-low heat, and cook for about 20 minutes until vegetables are tender.
  6. Taste for seasoning – it might need more salt.
  7. Garnish with herbs and serve over couscous, quinoa, or rice, or refrigerate and save for later!



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