Try this Butternut Squash Ragout recipe, or contribute your own.
Suggest a better description1. 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,
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Serving Size: 1 Serving (923g) | ||
Recipe Makes: 6 | ||
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Calories: 457 | ||
Calories from Fat: 47 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1883.7mg | 65 % | |
Potassium 1336.1mg | 35 % | |
Total Carbohydrate 91.4g | 27 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 76.6g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 457
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