Indian Butternut Squash Stew

• 1 good sized Butternut (or other) Squash
• 1 28 oz can whole plum tomatoes (drained)
• 1 large yellow onion
• 1/2 cup currants or rasins
• Indian spices:
• Fennel seed
• Cardamom and Coriander
• Cayenne
• Black Pepper
• Black Kallonji Onion Seed
• Iranian Saffron (CousCous)
• Italian flat leaf parsely
• 1 cup CousCous

1. Pre-heat oven to 400 degrees
2. Peel and chop squash into 3/4 inch chunks
3. stir olive oil and cumin/coriander/cayenne w/salt/pepper and roast in baking sheet for approx 20 minutes till roasted and only a little soft
4. Peel and slice onions into med size slivers. In a large heavy bottom saucepan with olive oil over med heat - saute onions - along with black onion seeds - till starting to brown. Turn heat to low and continue to cook till caramel colored and yummy smelling - approx 20 minutes.
5. Add drained and chopped tomatoes and bring to boil. Lower heat and simmer. Add raisins/currants.
6. Meanwhile, toast fennel seed and any additional spices in a small skillet till flavorful and add to onion/tomato mix.
7. Add roasted squash to mixture and simmer together.
8. Check for flavor and spices.
9. Prepare couscous by adding saffron strands to 1 1/2 cup near boiling water. Remove from heat and add couscous and cover for 5 minutes.
10. Chop parsley - add most to stew.
11. Dish couscous and stew together with parsley. Enjoy.

butternut, tomatoes, yellow onion, currants, fennel, cardamom, cayenne, black pepper, black kallonji onion, iranian saffron, italian flat leaf, couscous

Taken from www.epicurious.com/recipes/member/views/indian-butternut-squash-stew-50023122 (may not work)