| |
Butternut
Squash with Moroccan Spice
|
4
c butternut squash, cubed
1 onion, coarsely chopped
2 T olive oil
2 T Dulcet Moroccan Spice
1 c tomatoes, diced
1 c veggie stock
2 T fresh lemon juice
1 T of each fresh mint, parsley & cilantro, chopped
|
1.
Place a dutch oven over medium heat, add olive oil.
2. Add the onion and sauté until translucent, approx 5 minutes.
3. Add the Dulcet Moroccan spice and sauté.
4. Add the tomatoes, stock and lemon juice and bring to a boil.
5. Add the butternut squash, cover and simmer for 15-20 minutes.
Serve over couscous, garnish with fresh herbs.
Serves 4
To
contact
us, please email GreatFood@DulcetCuisine.com
|
