Butternut Squash with Carrots and Raisins
This lovely vegetable stew has a delicate balance of sweetness with a hint of lemon and plenty of eye-sight saving anti-oxidants such as beta-carotene (named after carrots).
The starch content of winter squash offers some key health benefits due to their antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties.
This recipe was adapted from a recipe by Orly Ziv in “Cook in Israel”
20 ounces cubed butternut squash
5-6 carrots, thickly sliced -approx. 1/2 inch (if organic, don’t peel the carrots)
1 can or 1 carton of chick peas, drained and rinsed (approximately 1 1/2 cups)
2 medium large onions, sliced
1/2 cup golden raisins (sulfite-free available at Whole Foods)
1-2 tablespoons grade B maple syrup
zest of one large lemon (always best to use organic for zest)
1/2-1 tsp. cinnamon
1/4 tsp. ground cloves
few dashes of sea salt to taste
1 cup water
Steam butternut squash and carrots until soft, but not mushy.
Meanwhile, heat oil in large skillet or pot and sauté onions until golden.
Add the squash, carrots, chick peas, raisins, maple syrup, cinnamon, cloves, salt and water to the sautéed onions. Cook covered for 10-15 minutes or until squash and carrots are soft.
Remove from heat and stir in lemon zest.
Correct flavors by adjusting salt, maple syrup, squirt of fresh lemon juice
Goes well with couscous, quinoa, rice, “cauliflower rice” or as is.
Makes a nice side dish with fish or chicken