Butternut Squash Ragout

recipe

Yield:

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

Recipe from

Cooking Light

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

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

Preparation

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.

Steven Petusevsky,

Cooking Light

January 1997
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