Tag Archives: butternut squash

Recipes from San Diego Living, SD Channel 6, Nov. 9th, 2015 TV appearance

November 9, 2015


From Mint Tea and Minarets: a Banquet of Moroccan Memories

(La Caravane, 2013)

Egg Tagine with Olives

Serves 4

2 tablespoons olive oil

2 medium onions, very finely diced

1 (14¼-ounce) can diced tomatoes, drained

½ teaspoon sugar

10 green or purple olives, rinsed, pitted, and coarsely chopped

2 garlic cloves, minced

1 bay leaf

8 eggs

1 tablespoon chopped cilantro

2 teaspoons ground cumin

1 tablespoon mashed preserved lemon pulp (optional)

Freshly ground pepper

Fresh cilantro leaves for garnish

BAGUETTE slices, for serving


In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until light brown, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Set aside half of this mixture for garnish.

In a bowl, beat eggs, cilantro, cumin, preserved lemon pulp, and pepper. Add to tomato mixture. Cook, stirring gently, until eggs are not quite set. Garnish with the reserved tomato mixture and cilantro. Serve immediately with crusty bread.

 From Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books, 1999)

now in its  tenth printing


Moroccan Squash with Caramelized Onions

(serves 4)


1 lb Mediterranean pumpkin or butternut squash

2 large onions, thinly sliced

1/4 C olive oil

2 tsp ground cinnamon

2 T sugar

Salt and pepper to taste

1/2 C raisins, plumped in warm water and drained

1/4 C slivered almonds, toasted


Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.


Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, cover with foil, and return to the oven to heat for 20 minutes.

Garbanzo Bean and Squash Soup

Serves 4

This nutritious soup is full of healthful ingredients.  Cooks in Morocco can purchase soaked  beans at the market or from street vendors, then must cook the beans before using them. You can do the same if you purchase dry beans. I opt for the convenience of organic, canned garbanzos. Any winter squash, or yellow fleshed squash will do.

1 pound Mediterranean, butternut, or acorn squash, or sugar pumpkin
2 tablespoons vegetable oil
1 large onion, finely diced
3 cups vegetable broth
One 15-ounce can garbanzo beans,  drained and  liquid reserved
2 tablespoons tomato paste
Salt and freshly ground black pepper to taste
1/8 teaspoon cayenne pepper (optional)
Cilantro leaves (also called Chinese parsley or fresh coriander), for serving

Heat oven to 375 F. Place squash in oven-proof dish and cover tightly with aluminum foil. Bake until tender, 50 minutes to 1 hour. Let cool, then peel and seed squash, and scoop pulp from the shell in small chunks. Set aside.

Meanwhile, in a large saucepan over medium-high heat, heat the oil and cook the onion, stirring occasionally, 6 to 8 minutes. Let cool.

In a blender or food processor, puree in batches, the squash, onion, broth, reserved liquid from garbanzo beans, and half of garbanzo beans. Return puree to pan. Stir in tomato paste, salt, and pepper. Add cayenne, if using. Heat through and add remaining garbanzo beans. Sprinkle with cilantro and serve.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008