Butternut Squash Ragout

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

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 13%
  • Fat: 4.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.9g
  • Carbohydrate: 68.9g
  • Fiber: 9.7g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 174mg
  • Calcium: 101mg

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

  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.
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