I don't know if he was just very hungry or being honest, but D complimented on how delicious this Harissa Butternut Squash Stew was, not once but twice with a Thank you Lady.
I thought it was going to one of those stews that would benefit from overnight rest in the fridge, but we had it within an hour of making it and it was most enjoyable. The harissa and the smoked paprika offset against each other wonderfully.
Be careful with the cooking of the vegetables, especially the broccoli towards the end, you do not want it really soft, but still with bite, otherwise it would be more bordering on soup than stew, which is not a bad thing, but sometimes you want texture not bambino food.
I served this Harissa Butternut Squash Stew with some Savoury Sweet Potato Scones but crusty bread will do or just tuck in with a big spoon.
Other butternut stews on my blog
Light Fennel, Red Pepper and Butternut Squash Stew
Black Eyed and Squash Stew with Preserved Lemons
Butternut, Kale and Sweetcorn Stew with Nooch Dumplings
I am sharing this Harissa Butternut Squash Stew with Cook Once Eat Twice hosted by Searching for Spice as this was good a couple of days later too; and with CookBlogShare hosted by Easy Peasy Foodie.
Harissa Butternut Squash Stew with Broccoli and Chickpeas
4 tablespoons oil
2 medium onions, finely sliced
4 cloves garlic, crushed
2 - 3 tablespoons homemade harissa or shop bought
1 teaspoon ground cumin
2 teaspoons smoked paprika
1 x 400g tinned tomato, chopped
4 medium carrots, peeled and sliced into thick coins
1/2 butternut squash, peeled and cut into bite size pieces
1 1/2 pints vegetable stock
1 head of broccoli, broken into florets
1 x 400g tinned chickpeas, drained and rinsed
Salt and pepper to taste
In a wide pan, heat the oil, add the onions and cook on medium heat until tender, stir in the garlic and spices and cook for a few minutes, before stirring in the tinned tomatoes.
Cook for 15 minutes for the tomatoes to soften and breakdown, use a masher if you wish.
Then stir in the carrots and butternuts squash, saute for a few minutes, before pouring in the stock.
Bring to a boil, then reduce heat and cook for 20 minutes or until the vegetables begin to soften.
Stir in the broccoli, chickpeas and season to taste.
Cook for a further 10 minutes or until the broccoli is tender.
Inspired by Ruby Tandoh Smoky Butternut Squash Stew with Chickpea Dumplings in Flavour