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Butternut Squash Ragout

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.