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.
