From the blog For Love of the Table
2 1/2 to 3 cups diced (3/4-inch) butternut squash
olive oil
salt & freshly ground black pepper
1 medium onion (about 8 oz.), finely diced
3 or 4 cloves garlic, thinly sliced
1/2 t. caraway seed (toasted and ground)
1 t. ground cumin
1 t. paprika
1/2 t. coriander
1/8 t. cayenne
2 medium carrots (about 5 oz.), topped, tailed, peeled and thinly sliced (scant 1/4-inch)
1 14 oz. can plum tomatoes,—passed through a food mill, pulsed in the food processor or crushed with your hands
1 can chickpeas, drained and rinsed
1 c. chicken stock (or water)—plus more as needed
1 or 2 pieces preserved lemon (pulp removed), finely julienned (optional)
3 eggs or 2 to 3 oz. Feta
2 to 3 T. thinly sliced fresh cilantro
Toss the squash with a scant tablespoon of olive oil and season with salt &apepper. Spread on a baking sheet and roast in a preheated 400° to 425° oven until tender and golden brown, about 30 minutes.
Warm 2 T. of olive oil in a wide, deep sided pan set over medium heat. Add the onions along with a pinch of salt and cook until very soft and beginning to turn golden. Add the carrot, garlic and spices and toss to coat in the fat. Cook until fragrant—about 3 minutes. Add the tomatoes and simmer until thick (10 to 15 minutes). Add the chickpeas and stock and simmer, covered until the carrots are tender—about 30 minutes. Add the roasted squash and preserved lemon, if using and cook another 5 minutes or so to heat the squash through and allow the flavors to blend. Add more stock or water if the stew is too thick. Taste and correct the seasoning.
If you are serving with a poached egg, set the stew aside and keep hot while you poach the eggs.
Ladle the stew into warmed soup bowls, sprinkle with cilantro and top each with a poached egg or a generous scattering of crumbled Feta. Drizzle with olive oil and serve immediately with some warm, crusty bread. Serves 3.
Note: The original recipe was twice this size...obviously you should feel free to make as large or as small a batch as you need. If you double it, you will be able to use the whole butternut squash.
(Recipe adapted from Martha Stewart Living, January 2012)
http://www.forloveofthetable.com/2013/01/chickpea-butternut-squash-stew-with.html