1 butternut squash
+ 1sweet potatoes
+ garlic (1-5 depending on size and your preference)
+ onion (1-2 depending on size)
+ 1 bell peppers
+ 1 head cauliflower
+ 1 35oz. can of plum tomatoes
+ cumin (to taste)
+ paprika (to taste)
+1 bay leaf
+ harissa paste (to taste and optional)
+ water, chicken or vegetable stock
1) Do all your prep: Cube all the vegetables to bite sized pieces Set aside the squash and sweet potatoes together. In a separate bowl set aside the cauliflower and peppers (they will be added in later.)
1b) Chop the onions and garlic and get started in a large stock pot with a generous glug of olive oil. Add the peppers. Cook until fragrant and add the spices. Stir well and allow to cook until fragrant.
2) Add the squash, cauliflower, and potatoes, and the can of plum tomatoes. Rinse the can out and add that in so to get all the liquid out of the can.
3) Add the harissa and stock, season well with salt and pepper, stir well to combine, bring to a boil, and then cover and reduce to a simmer for about 20 minutes, or when everything is fork tender. Taste and adjust seasoning.
4) Serve alone, or my favorite way is to serve over quinoa with some grated cheddar or Greek yogurt.