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Butternut Squash with Couscous and Chutney

Photo: Jim Franco
Prep time 20 mins
Other time 30 mins
Yield Makes 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.