Butternut Squash with Couscous and Chutney

Butternut Squash with Couscous and Chutney Recipe
Photo: Jim Franco

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Other: 30 Minutes

Nutritional Information

Calcium 129 mg
Calories 510
Caloriesfromfat 32 %
Carbohydrate 77 g
Cholesterol 27 mg
Fat 18 g
Fiber 8 g
Iron 3 mg
Protein 14 mg
Satfat 6 g
Sodium 528 mg

Ingredients

2 tablespoons vegetable oil
1 large onion, sliced into ½ -inch half-rounds
2 cloves garlic, minced
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
1 tablespoon curry powder
2 teaspoons kosher salt
2 cups chicken broth
1/2 cup heavy cream
2 cups instant couscous
1/2 cup chopped peanuts
1/2 cup prepared chutney

Preparation

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the squash, curry powder, and 1 ½ teaspoons of the salt, stirring to coat evenly. Pour in the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 17 to 20 minutes or until the squash is cooked through and most of the liquid has evaporated. Stir in the cream and cook until the sauce has thickened, 5 to 7 minutes. Remove from heat. Bring 2 cups of water and the remaining salt to a boil. Place the couscous in a large bowl and pour the boiling water over it. Immediately cover the bowl tightly with plastic wrap. Let stand 5 to 7 minutes or until all the water is absorbed. When ready to serve, fluff the couscous with a fork. Place about ¾ cup of couscous on each plate. Top with the curried squash. Garnish with the peanuts and your favorite chutney.

Note:

Frank Mentasana,

December 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note