⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 medium Butternut Squash
• 1 large Onion
• 2 cloves Garlic
• 4 tablespoons Olive Oil
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Turmeric
• 1 teaspoon Ground Ginger
• 1/4 teaspoon Cinnamon
• pinch Saffron Threads (optional)
• 1 1/2 cups Vegetable Broth
• 1 (15-ounce) can, drained and rinsed Chickpeas
• 1/2 cup, halved or quartered Dried Apricots

📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). We're going to roast the squash first for maximum flavor!
2. Peel and chop your butternut squash into roughly 1-inch cubes. Toss them with 2 tablespoons of olive oil, a pinch of salt, and a generous grind of black pepper. Spread them out on a baking sheet. Remember, even roasting is key for great flavor!
3. Roast the squash for about 25-30 minutes, or until tender and slightly caramelized. Keep an eye on it, you don't want it to burn! If it's browning too quickly, just reduce the oven temperature a bit.
4. While the squash is roasting, prepare the other ingredients. Finely chop one large onion. Mince 2 cloves of garlic. If you're not a garlic fiend like me, you can reduce this, but honestly, garlic makes everything better.
5. In your large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir often so it doesn't burn.
6. Add the minced garlic and cook for another minute until fragrant. Don't let it brown, we just want to release those yummy aromatic oils.
7. Now, for the star of the show: the spices! Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/2 teaspoon of ginger, 1/4 teaspoon of cinnamon, and a generous pinch of saffron threads (if you have it--it adds a gorgeous color and subtle flavor). Cook for about 1 minute, stirring constantly, to toast the spices lightly and release their aromas. This step makes a huge difference. Trust me!
8. Stir in 1 teaspoon of ground ginger, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cinnamon. Cook for 30 seconds, stirring constantly, to toast the spices and release their aromas. (Oops, did I repeat that? I'm still learning how to write like a real human!)
9. Pour in 1 1/2 cups of vegetable broth and bring to a simmer. Once simmering, add your roasted butternut squash and 1 (15-ounce) can of chickpeas (drained and rinsed). Stir gently to combine.
10. Add 1/2 cup of dried apricots (halved or quartered if large). Give it another stir. If you're into that sort of thing, add a pinch of cayenne for a little kick! (But remember, you can always add more later, you can't take it away!).
11. Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or until the flavors have melded beautifully together and the sauce has slightly thickened. The longer it simmers, the better it tastes. But if you are really busy just 20 min should do the trick.
12. Once cooked, taste and adjust seasoning as needed. You might want a bit more salt, pepper, or maybe even a squeeze of lemon juice. It's all about creating something you love.
13. Serve hot, garnished with fresh herbs if desired. Enjoy!

📝 Notes

• Adjust spices to your liking. More cayenne for heat, more cinnamon for warmth.
• Serve with couscous, quinoa, or rice for a complete meal.
• This recipe is easily doubled or tripled for larger gatherings, so you can share the warmth with your friends!