We tried this recipe: https://cooking.nytimes.com/recipes/1017916-north-african-bean-stew-with-barley-and-winter-squash?smid=ck-recipe-iOS-share We found that 2 cups diced butternut squash = half of a medium. We did add 1 cup of broth (for a total of 12 cups) at the end (to make it soupier) and balanced with red wine vinegar and a dash of sugar. We served with fresh lemon wedges.… Continue reading North African bean stew with barley and winter squash