Braised Squash with Moroccan Spices
| Yield: | 6 Servings |
| Categories: | Healthy, Ethnic, Vegetables |
| 1 | Winter squash; ie kabocha, 2 1/2 pounds | |
| 1/2 | c | Golden raisins |
| 4 | Shallot; peeled and quartered | |
| 4 | Whole cardamom pods | |
| 3/4 | ts | Ground cumin |
| 2 | ts | Dried savory |
| 1/2 | c | Dried apricots |
| 1/2 | c | Pitted prunes |
| 1/2 | c | Chicken stock |
| 1/4 | c | Orange juice |
| Salt and pepper | ||
| 1 | tb | Lemon juice |
| 2 | ts | Lemon zest |
| 1 | ts | Lightly toasted almonds |
| 2 | ts | Fresh mint leaves; roughly chopped |
| Olive oil spray |
Advertisement