Butternut Squash Ragout

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Butternut Squash Ragout Ingredients

2 ts Olive oil	1 c Chickpeas; canned, drained
2 c Chopped onion	1 c Canned vegetable broth
4 c Peeled butternut or acorn	1 c No salt added tomato juice
2 c Sliced carrot	1/2 c Chopped dried apricots
1 c Chopped peeled celeriac	1/4 c Chopped almonds; toasted
1 ts Curry powder	Chopped fresh parsley
2 Cloves garlic; minced	3 c Cooked couscous

Instructions for Butternut Squash Ragout

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. Yield: 6 servings (serving size: 1 1/2 cups ragout with 1/2 cup couscous). Recipe by: Cooking Light, January/February 1997, page 135 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.

Main Ingredient: SquashCuisine: Uncategorized

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