MOROCCAN WINTER SQUASH AND CARROT STEW
Serves 6 as main with rice.

2 tbs	olive oil
1 c	coarsley chopped onion from one large, about 10oz

3	garlic cloves, chopped

2 tsp	Hungarian sweet paprika
.5 tsp	ground coriander
.5 tsp	ground cumin
.5 tsp	turmeric
.5 tsp	cayenne pepper

1 c	water
1	14 ounce can diced tomatoes, drained
3 c	1 inch cubed peeled butternut squash from a 2 pound squash
2 c	3/4 inch cubed peeled carrots, about 4 large, 14 oz

2 tbs	fresh lemon juice

Heat oil in a large lidded saucepan or skillet over medium heat.
Add onion and saute until soft, about 5 min. Add garlic and stir 1
minute. Add spices all at once and stir for about 30 seconds, until
they become aromatic and the tumeric brown.  Add 1 cup water,
tomatoes, squash and carrots and bring to a boil. Cover and simmer
over medium-low heat until vegetables are tender, stirring occasionally,
about 20 minutes. Remove from heat and add lemon juice. Season with
salt and pepper.

Serve over rice or quinoa.