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Title : Kabocha Squash and White Bean Stew with Moroccan Spices
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Kabocha Squash and White Bean Stew with Moroccan Spices

Temperatures are about to fall here, and a snowflake big snow hanging over the expected forecast for Saturday. I'm ready. Hot, spicy, slightly exotic, with a touch of sweet ... this Moroccan-inspired dish is perfect for a cold autumn day. Kabocha squash launches in fragrant spices such as smoked paprika, cinnamon and nutmeg and roasted until caramelized before being added to a bubbling aromatic stew with tomatoes, onions, white beans, and even spices. Mmmm ... take that cold weather!

'll admit something here, and you're probably going to think I'm crazy (heck, I even think I'm crazy) but I'm really excited about winter type. I can not believe I just said that high, er voice, wrote in a post. I was actually looking forward to my skis in our storage locker the other day, remembering some of my favorite adventures Ski Cross County. I'll probably regret saying this, but I'm looking forward to some snow (insert with hands over mouth monkey emoji). Today, while the organization of our basement, which even stopped to look at our boxes of Christmas decorations, as with intent. Intention to do so I'm not sure, but I'm starting to get the itch. You know what I mean, right? That itch that can only be scratched by baking cookies connection and disconnection, watching all movies favorite childhood holidays for the 500th time, and listening to classic holiday resort on Pandora, while decorating the entire house decorations home found in options. I told you, I'm crazy.

Of course I'm saying this after 12 days of precious time in the upper 50s to more than 70 °. With Sun! It was quite surreal, especially since we live in one of the places in the US cloudy Last by this time, he had already been hit with more than 25 inches of snow, and ended up breaking a record of a century old for the snowiest November in Michigan year. Coincidentally, I was not the slightest excited by snow last year, and I found myself having difficulty getting into the holiday spirit.

Anyway, I'm getting ahead of myself talking about snow and Christmas. After all, we still have eight days until Thanksgiving 12 days left November and about 25 more pumpkin recipes still want to share before December. From this spicy stew kabocha. Now, usually you would see this Japanese pumpkin as part of a vegetarian dish tempura or a Thai curry, but decided to take a little culinary vacay. Basically, we should all be putting this pumpkin on each plate, all day, every day. Not only is ridiculously delicious, which is full of health benefits. If you have not done this winter crush her best friend, however, it is time to make a new friend.

Let me introduce you to kabocha! Here are some of the impressive benefits of this amazing pumpkin:

• It is an excellent source of beta carotene, which is converted to vitamin A. A one-cup serving will provide 70% of the recommended intake, and it helps maintain healthy eyes, skin, hair, and the immune system.
• also provides a good source of vitamin C (approximately 1/3 of the daily value in one cup) vegetable iron, B vitamins and fiber.
• will give you everything that nutrition, with only a small amount of calories (we call nutrient dense ). One serving has only 40 calories and 7 grams of carbohydrates. Butternut squash has about 60 calories per cup and 16 carbohydrates.
• All varieties of squash have been found to be an excellent source of antioxidants and anti-inflammatory compounds.
• While the squash is a low-fat food contains omega-3 fats, such as nuts. Although the content is about a third of the Star omega 3, the nut, is an impressive amount for a meal that is only 15% of calories from fat (compared with 90% of calories from fat in nuts).
• Squash has the potential for regulation of blood sugar, which could be a surprise as it is a food rich in starch. Further studies are needed to be done, but preliminary research shows improvement in blood sugar and insulin regulation after food consumption of the family Cucurbitaceae-pumpkin-melon. The researchers believe is due in part to their unique polysaccharides of the cell wall and its contents impressive vitamin B (B1, B3, B6, folic acid and pantothenic acid).
• Some other notable advantages: Kabocha specific. faster than butternut cooked, the skins can be eaten if desired, and has a natural sweet taste

I love the sweetness of the pumpkin in combination with spicy and aromatic spices. You will notice that there are about Oh, a hundred spices in the list of ingredients (I exaggerate). I liked this combination, though, so do not leave anything out. If you do not have all the spices, do not worry, I'd say the most important are with cinnamon, paprika, ginger, cumin and nutmeg. This stew is delicious served alone or over rice or quinoa. It is best to buy all organic pumpkin, whenever possible, though not always do. I recently read that the pumpkin has the ability to extract soil contaminants, and sometimes is used by farmers for this sole purpose. Local is always better also for the nutrition and health of the environment. If you can find in your local farmer's market, organically grown, then I say stock up!

With this stock squash, I encourage you to set aside at least one kabocha to make this stew with abundant plants! Then play with it! The squash capabilities are endless! I made the most delicious pumpkin porridge, the other day, I'm considering adding it to a shake, and I can imagine some pretty delicious desserts from the naturally sweet kabocha. (It is also delicious simply grilled with a dash of cinnamon and a little coconut oil. Yum)

Kabocha Guisado pumpkin and white bean with Moroccan spices

makes close from 4 to 6 servings

ingredients:

for pumpkin caramlized:

• 1 kabocha squash, cut into 1-inch cubes, also cut peeling, but does not have to
• 1 tablespoon coconut oil
• 2 teaspoons nectar of coconut or maple syrup
• a spritz of each smoked paprika , cinnamon, nutmeg and salt

for the stew:

• coconut oil 1 teaspoon
• 1 small onion, diced
• 1 clove minced garlic
• 1 14.5 oz can of stewed tomatoes and their juices
• cannelini 1 can of beans, rinsed and drained well
• 1 1/2 cups vegetable broth
• 3/4 - 1 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1 / 2 teaspoon ginger
• 1/4 teaspoon cumin
• 1/4 teaspoon nutmeg
• cilantro 1/4 teaspoon
• pinch white
pepper
• pinch of turmeric
• pinch of cloves
• pinch of allspice
• optional: cayenne pepper to taste if you like a little heat
• 1/2 teaspoon salt
• 1 to 2 teaspoons coconut sugar

Instructions:

Preheat oven to 400 degrees F . Prepare a baking sheet with parchment paper or edge Silpat. Add the pumpkin in a large bowl with the oil, spices and coconut nectar and mix well. Transfer to the baking sheet and roast for 15 minutes, turning halfway through. I also put my oven to broil and set the pan under the grill for about 3 minutes after roasting, to carmelize a little more. They should be almost soft but firm. They will continue to cook in the pot

halfway through roasting the pumpkin, get the stew goes. Heat the oil over medium heat and saute onion and garlic until onions are translucent. Add the tomatoes, broth and spices. Bring to a boil and then reduce to a simmer and simmer for about 5 minutes. Taste and adjust spices. Remove squash from oven and add to the pot, along with beans and simmer for about 10 minutes. Taste and adjust the spices and salt as needed.

Serve over cooked rice, if desired.

Notes:

have not had the opportunity to try any alternative method of cooking this dish, but next time it will try carmelizing squash in a pan then add to the pot to cook and throw in more flavor of spices. I imagine will have to be added more broth if you want to try this, and you may also have to fry in batches, as they have a lot of squash cubes. I'll edit the recipe after try, or let me know in the notes if you go down that road.

Source: feedingyourbeauty.com

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