Buttercup Squash Stew With Saffron | Oregonian Recipes

Ingredients

• 1 small (2 pounds) buttercup, butternut or Hubbard squash, peeled, seeded and diced, about 5 cups
• 2 pinches saffron
• 2 tablespoons hot water
• 2 tablespoons olive oil
• 2 cups finely chopped red onion
• 2 teaspoons minced garlic
• 1 large carrot, halved and cut into 2-inch sticks
• 1 stalk celery, cut into 1-inch pieces
• 1 teaspoon ground cumin
• 1/4 teaspoon caraway seeds, ground
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon cayenne pepper (optional)
• 2 15-ounce cans garbanzo beans, rinsed and drained
• 1 cup canned diced tomatoes with juice
• 2 1/2 cups vegetable broth
• 1 (2-inch) cinnamon stick
• 1/2 cup raisins or chopped dried apricots
• 1 1/2 tablespoons lemon juice
• 3 tablespoons finely chopped fresh cilantro (divided)
• Salt and freshly ground black pepper
• Cooked couscous or basmati rice