moroccan butternut squash and carrot stew

Is it me, or has the world jumped into an even earlier then usual Christmas frenzy this year? I hate to be a Grinch, I want to listen to my Peanuts Christmas record as much as the next (half Jewish) person, but I would like to remind everyone that it is still technically fall. Soon enough it actually will be December, and we will have nothing but cold miserable winter for months and months. In the meantime let's take a moment to recognize that we haven't even had Thanksgiving yet, and focus on some fall food to celebrate the actual season we are in.

Looking around for butternut squash recipes, I'd say about 90% of the results were for soup or risotto, which was not what I was in the mood for. I found this one on Epicurious and made a few changes to accommodate dinner party portions and the contents of my spice shelf (I didn't have saffron or turmeric). The altered recipie made about 5 medium sized servings. For a larger group or more famished eaters, I would double it.

Ingredients:

Stew--
2 tbs olive oil
1 medium chopped onion
3 garlic cloves, chopped
2 tsps Hungarian sweet paprika
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1 cup water
1 small can diced tomatoes (drained)
2 tablespoons lemon juice
large butternut squash (I think mine was about 2 lbs) peeled and cubed
5 chopped carrots

Quinoa--
1 1/2 cups quinoa
1 tbs olive oil
1 small chopped onion
1 chopped carrot
2 garlic cloves, chopped
3 cups water
salt, pepper, chopped fresh mint and cilantro to taste

In a large stew pot, fry onion and garlic on medium to low heat until clear

Add spices. Be careful to keep stirring so you don't burn them/have a sticky mess at the bottom of your pan.

Add water, tomatoes, and lemon juice. Bring liquids to boil.

Mix in squash and carrots

Cover and simmer for about 30 minutes until vegetables are soft. You will need to stir it a few times to make sure the veggies get cooked evenly.

In separate pot fry onion, garlic, and carrot portions for quinoa until slightly brown. Stir in quinoa and let cook for another minute.

Add water. When water starts to boil, reduce heat, cover, and simmer for about 15 minutes.

Once quinoa has absorbed all the water, stir in your cilantro and mint. Add salt or pepper to taste. I think I under-spiced since the stew was so flavorful

Serve with a little extra mint and cilantro sprinkled on top.