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servings:

Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.

• 7 sweet dumpling squash
• 2 tablespoons unsalted butter, melted
• 2 1/2 teaspoons coarse salt
• 6 sprigs thyme
• 3 parsnips, peeled and cut into 3/4-inch pieces
• 1 turnip, peeled and cut into 3/4-inch pieces
• 3 carrots, cut into 3/4-inch pieces
• 1 russet potato, peeled and cut into 3/4-inch pieces
• 3 tablespoons olive oil
• 1 Spanish onion, cut into 1/2-inch pieces
• 2 garlic cloves, finely chopped
• 1 tablespoon Ras El Hanout
• 4 plum tomatoes, cut into 3/4-inch pieces
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup dried apricots (about 3 ounces), quartered
• 2 cups homemade or low-sodium canned vegetable or chicken stock
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

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