Butternut Squash Ragout

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6 servings (serving size: 1 1/2 cups ragout with 1/2 cup couscous)


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2 teaspoons olive oil
2 cups chopped onion
4 cups cubed peeled butternut or acorn squash (about 1 1/2 pounds)
2 cups sliced carrot
1 cup chopped peeled celeriac
1 teaspoon curry powder
2 garlic cloves, minced
1 cup drained canned chickpeas (garbanzo beans)
1 cup canned vegetable broth
1 cup no-salt-added tomato juice
1/2 cup chopped dried apricots
1/4 cup chopped almonds, toasted
Chopped fresh parsley
3 cups cooked couscous


Heat oil in a large nonstick saucepan over medium heat. Add onion and next 5 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, broth, and tomato juice, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until tender. Top with apricots and almonds, and sprinkle with parsley. Serve over couscous.

Created date

May 2004

Nutritional Information

Calories 337
Caloriesfromfat 13 %
Fat 4.9 g
Satfat 0.5 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 9.9 g
Carbohydrate 68.9 g
Fiber 9.7 g
Cholesterol 0.0 mg
Iron 3.5 mg
Sodium 174 mg
Calcium 101 mg