Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 1 medium butternut squash (about 2 pounds), remove the seeds, and cut it into 1-inch cubes.

2. 2

   In a large pot or tagine, combine 4 cups of vegetable broth, 0.25 teaspoon of saffron threads, 1 inch of grated fresh ginger, 1 teaspoon of ground cumin, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper, then bring the mixture to a gentle simmer over medium heat.

3. 3

   Carefully add all of the butternut squash cubes into the simmering broth, ensuring they are mostly submerged, and reduce the heat to low.

4. 4

   Poach the butternut squash for 15 to 20 minutes, or until it is fork-tender but still holds its shape.

5. 5

   Gently remove the poached butternut squash with a slotted spoon and arrange it on a serving platter.

6. 6

   Stir 2 tablespoons of honey and 1 tablespoon of fresh lemon juice into the remaining broth, then simmer for an additional 5 minutes to slightly reduce and intensify the flavors.

7. 7

   Pour the flavorful saffron-ginger broth over the arranged butternut squash, drizzle with 1 tablespoon of olive oil, and garnish generously with 0.25 cup of toasted slivered almonds and 0.25 cup of chopped fresh mint leaves before serving.