Moroccan Butternut Squash Stew

1.Prepare the ingredients: Read the entire recipe card. Wash and dry all produce. Halve and medium dice the yellow onion. Mince the garlic. Peel and cut the butternut squash into 1-inch pieces. Finely chop the mint. Roughly chop the tomatoes.

2.Cook the aromatics: In a large pot, heat 2 tsp of oil over medium high until hot. Add the yellow onion and tomatoes. Cook for 4-5 min, stirring occasionally, until softened. Season with salt and pepper. Add the garlic, tomato paste and Tunisian Spice Mix. Cook for 1 min, stirring frequently, to toast.

3.Cook the Moroccan butternut squash stew: Add the harissa paste, 1 3/4 cups of warm water, vegetable stock reduction and butternut squash. Season with salt and bring to a boil over high heat. Once boiling, cover and reduce heat to medium. Simmer for 10-12 min, until the vegetables are tender and the liquid has reduced slightly. Off heat, mash 1/4 of the butternut squash directly in the pot.

4.Mix the feta-mint pistou: Meanwhile, in a small bowl, crumble the feta cheese. Add the mint and mix to combine.

5.Toast the naan bites and serve: In a medium pan, heat 1 tsp of oil over medium until hot. Add the naan bites and press down slightly. Toast for 2-3 min per side, until golden and crisp. Remove the naan bites from the pan. Serve the butternut squash stew with the feta-mint pistou sprinkled over and the naan bites for dipping.