I was making vegetable broth today to freeze in cubes again. It was so handy on Thanksgiving to have those ready.
I don't like to throw the vegetables away, but I don't really like plain boiled carrots and parsnips. I also had a couple winter squash that needed to be used soon (1 acorn squash/1 carnival squash). So I this is what I came up with to use them both.
I cut the squash in half, cleaned the seeds out and baked them. To bake a winter squash, fill a roasting pan w/about 1" of water and put the squash cut side down in the water. Bake at 350 until tender. For the two I had it took about 40 minutes.
While the squash were baking, I made Moroccan style vegetables and prunes. The Moroccans use a unique combination of savory and sweet which I love. I took the vegetables from the broth (parsnips, carrots, parsley, celery) and put it in the cast iron skillet with a can of garbanzo beans (not drained) and about 8 prunes cut in 2-3 pieces. I seasoned them to taste with cumin, coriander, cinnamon, nutmeg, salt, pepper, and a squirt of agave. Approximately I used 1Tbsp Cumin, 1Tbsp Cinnamon, 1-1/2 tsp coriander and 1/2 tsp nutmeg. Cook all at a very low heat. If you're starting with fresh vegetables, you'll probably need to cover the pan so it will work like a tagine and get your veggies soft. But mine were soft already and I realized I don't have a lid big enough to cover my skillet! When the water from the beans cook up, it's ok to add a little more water, but just enough to keep the mixture from drying up and sticking.
When both of these were cooking, I toasted the squash seeds with some salt on a cookie sheet in the oven. I didn't know squash seeds would pop! I heard a noise and opened the oven and one popped right off the cookie sheet onto the oven floor. So if you hear a noise, they're ready. If you dont, just toast until light brown.
When the squash is tender, fill with the vegetable mixture and put back in the oven (cut side up now) for about 10 minutes. With just a couple minutes left, top with some of the squash seeds.
The sweetness of the squash was a perfect compliment to the vegetable/prune mixture. So glad I just had to use up those broth vegetables.