Iranian-Inspired Butternut Squash Stew

• While rice cooks, trim scallions; cut whites into 1-inch pieces and thinly slice greens. Drain and rinse chickpeas. Zest and quarter lemon.

• Toss squash on a baking sheet with a drizzle of oil, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Roast on top rack until lightly browned and tender, 10-12 minutes.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites; season with salt and pepper. Cook, stirring occasionally, until softened, 1-2 minutes. • Reduce heat to medium. Add a drizzle of oil, chickpeas, salt, and pepper; cook, stirring occasionally and crushing chickpeas slightly with the back of a spoon, until lightly browned, 4-6 minutes. • Add turmeric and half the cinnamon (all for 4 servings); cook, stirring constantly, until fragrant, 30 seconds. • Add tomatoes and tomato paste; cook, stirring constantly, until tomatoes have softened, 1-2 minutes. Using the back of a spoon, gently burst tomatoes.

• Reduce heat to medium low. Stir in roasted squash, stock concentrate, 13⁄4 cups water, and 2 tsp sugar (3 cups water and 4 tsp sugar for 4 servings); cook, stirring occasionally, until mixture has thickened, 8-10 minutes. • Stir in half the raisins and juice from half the lemon (all the raisins and juice from whole lemon for 4). Cook, stirring occasionally, until raisins have softened, 2-3 minutes. Taste and season with salt and pepper.