Butternut Squash With Couscous and Chutney

butternut-squash-couscous-chutney
Photo by Jim Franco
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Calories 32 calories from fat
    • Fat 18 g
    • Sat Fat 6 g
    • Cholesterol 27 mg
    • Sodium 528 mg
    • Protein 14 mg
    • Carbohydrate 77 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 129 mg
  • November 2004

Ingredients

  1. Check 2tablespoons vegetable oil
  2. Check 1 large onion, sliced into 1/2-inch half-rounds
  3. Check 2 cloves garlic, minced
  4. Check 1 2- to 2 1/2-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
  5. Check 1tablespoon curry powder
  6. Check kosher salt
  7. Check 2cups vegetable or chicken broth
  8. Check 1/2cup heavy cream
  9. Check 2cups instant couscous
  10. Check 1/2cup chopped peanuts
  11. Check 1/2cup prepared chutney

Directions

  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.
  2. Add the squash, curry powder, and 1 ½ teaspoons salt, stirring to coat evenly. Add the broth and bring to a boil.
  3. Reduce heat to medium-low, cover, and simmer until the squash is cooked through and most of the liquid has evaporated, 15 to 20 minutes.
  4. Stir in the cream and cook, uncovered, over medium-high heat until the sauce has thickened, 3 to 5 minutes.
  5. Meanwhile, bring 2 cups of water and ½ teaspoon salt to a boil. Place the couscous in a large bowl and pour the boiling water over it. Cover and let stand 5 to 7 minutes or until all the water is absorbed.
  6. When ready to serve, fluff the couscous with a fork. Place ¾ cup on each plate. Top with the squash. Garnish with the peanuts and chutney.