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.