Butternut Squash Ragout

Name: Butternut Squash Ragout
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

14 ingredients

1 steps

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

Directions

1

Heat oil in a large nonstick saucepan over medium heat. Add onion and next 5 ingredients (onion through garlic), and saute 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.