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Winter Vegetable Stew with Moroccan Flabors


¼ extra virgin olive oil
2 cups diced (½ inch) onions
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground turmeric
1/8 teaspoon cayenne pepper
freshly ground black pepper
2 cups chopped (½ inch) peeled butternut squash
1 cup chopped (½ inch) carrot
1 cup chopped (½ inch) turnip
1 cup chopped (½ inch) parsnip
1 cup coarsely chopped fresh tomatoes
¼ cup chopped fresh cilantro
1 fresh lemon cut into 4 wedges



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