Tagine of Pumpkin and Chickpeas
A friend at work brought this in for me to try last week and I loved it (photo is from the recipe; link is below). I'm getting so many squashes and pumpkins in my weekly delivery box and since you might be too, I thought I'd share the recipe. She used kobacha which held up nicely in the stew. I think any of the firm squashes would be nice (just not butternut and others that cut mushy when cooked). She also did a whole can of San Marzano tomatoes and simmered for much longer than the recipe called for. It was absolutely delicious, quite hearty and very healthy.