Butternut Squash Ragout

By Lv2Cook

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

Details

Servings 1

Preparation

Step 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.

Serving Size: 1 1/2 cups ragout with 1/2 cup couscous