For many of us across the country, September means the start of stew and soup season. Because when the temperature starts to drop, there's nothing that feels quite so cozy as getting a big pot of something warm and delicious bubbling on the stovetop. This week's recipe takes advantage of a classic autumn staple, butternut squash, to build an easy, healthy and delicious Moroccan-style stew. The best part? Leftovers for days! Bon appétit!

Moroccan Butternut Squash and Lentil Stew

Serves: 6-8

Prep time: 25 minutes

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Cook time: 50 minutes

Ingredients:

2 lbs butternut squash, peeled and cut into 1-inch cubes

3 large carrots, cut into thick diagonal slices

2 medium sweet potatoes, peeled and cubed

1 cup red lentils, rinsed

1 large yellow onion, diced

4 cloves garlic, minced

2 tablespoons fresh ginger, finely grated

4 cups vegetable broth

1 can (14 oz) fire-roasted diced tomatoes

3 tablespoons extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon sweet paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons tomato paste

1/4 cup golden raisins (optional)

3 tablespoons fresh lemon juice

1/2 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

Instructions:

Build the flavor base: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and cook slowly until golden and caramelized, about 8-10 minutes.

Create aromatic paste: Add garlic, fresh ginger, and tomato paste. Cook, stirring constantly, for 2 minutes until fragrant and darkened.

Toast the spices: Add all ground spices (cumin through black pepper). Stir constantly for 1 minute until the spices are fragrant and slightly darkened.

Layer the vegetables: Add butternut squash, carrots, and sweet potatoes. Toss everything together to coat vegetables with the spiced onion mixture. Cook for 5 minutes, stirring occasionally.

Add liquids: Pour in broth, diced tomatoes with juice, and lentils. Add raisins if using. Bring to a rolling boil.

Slow simmer: Reduce heat to medium-low, partially cover, and simmer for 30-35 minutes, stirring occasionally, until vegetables are fork-tender and lentils have broken down to thicken the stew.

Final touches: Remove from heat and stir in lemon juice, cilantro, and mint. Let stand 5 minutes to allow flavors to meld. Taste and adjust salt and lemon juice as needed.

Garnish Options:

Dollop of Greek yogurt or crème fraîche

Toasted almonds or pistachios

Extra fresh herbs

Drizzle of good olive oil

Warm harissa on the side

Pro tip: This stew tastes even better the next day! The flavors continue to develop overnight.