Iranian-Inspired Butternut Squash Stew
with Chickpeas, Heirloom Tomatoes, Basmati Rice & Yogurt
- Milk
For this flavorful vegetarian stew, you’ll simmer a base of chickpeas and heirloom tomatoes with warm spices like turmeric and cinnamon. Roasted butternut squash gives the stew body while adding an earthy sweetness, while golden raisins add even more savory-sweet depth. To complete the meal, serve with aromatic basmati rice and top with tangy yogurt.
Ingredients
2 unit
Scallions
1 unit
Chickpeas
1 unit
Lemon
1 teaspoon
Turmeric
1 teaspoon
Cinnamon
1 unit
Tomato Paste
2 tablespoon
Yogurt
(Contains: Milk)
8 ounce
Butternut Squash
1 unit
Veggie Stock Concentrate
1 ounce
Golden Raisins
4 ounce
Heirloom Grape Tomatoes
½ ounce
Basmati Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• 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.
• Fluff rice with a fork. • Divide rice and stew between bowls in separate sections. Top stew with half the yogurt (all for 4 servings), lemon zest, and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of spices, especially the cinnamon and turmeric combo, though some found it too sweet or mild 🍲.
- Ease of prep: Several noted longer cooking times for the squash; consider chopping it smaller or roasting longer for tenderness.
- Suggestions: Try adding extra spices like garlic or cardamom for more depth; roasting chickpeas adds nice texture.
- Leftovers: This stew keeps well and is great for making in bulk; flavors may intensify over time.
- Texture: Some found the chickpeas dry; consider removing skins or blending for smoother consistency.
Reviews from our home cooks
Oh my goodness, I liked this so much! Easy prep, I really appreciated that the squash was already cut and packaged. I'm really glad that this has ingredients that I already have so I can prepare this again, especially since I can buy the squash cut & frozen. Definitely one of my favorites!
Portions were too small - left hungry afterwards - and the butternut squash was not cooked enough at the time suggested, though it had browned and softened slightly. We also felt the green parts of the scallions and the lemon zest felt like effort for no pay-off. Finally, half the golden raisins was not enough - it should have been all of them.
This came out tasty, a different flavor for me. I think I would prefer the chickpea skins removed from the dish, so I'd spend some time doing that next time, or even just start by cooking them separately then blend them, then add everything else. I don't eat dairy so I skipped the yogurt, but it was just a drizzle. I'd love to be able to add lamb to this dish in future, I wish that was an option (or goat! mutton?)
I love the super interesting combination of turmeric and cinnamon and lemon in the stew. Also love the roasted butternut squash in it very unique flavor.
This dish had amazing flavor, but you might want to increase the cook time for the squash, because my squash was crunchy, rather than soft.
This is an amazing stew - the flavors are amazing, and it comes together quickly, which is a plus. This is one I'll order whenever possible!
This was great! Wonderful combination of flavors with plant-forward ingredients and so perfect for a cold day. Hope this will continue to be offered during fall/winter!
Wasn't sure about this but really enjoyed the flavor combo. We ended up using cauliflower rice instead of jasmine. This would be a nice option to swap.
Nice variation on curry! Added bell pepper and spinach to increase veggie count. Liked the cinnamon. Would eat this again.
Adults liked it- very tasty and different. BUT- it took a very long time to make and is not a good weekday meal. Plus, to put in the effort for the size of the portion was a bit disappointing. Would have been better as a meal for 4.
