Butternut Squash With Couscous and Chutney

Butternut Squash With Couscous and Chutney
Jim Franco
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Hands-On Time
30
minutes
Total Time
40
minutes
Serves 6

Ingredients

2
tablespoons
vegetable oil
1
large onion, sliced into 1/2-inch half-rounds
2
cloves garlic, minced
1
2- to 2 1/2-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
1
tablespoon
curry powder
kosher salt
2
cups
vegetable or chicken broth
1/2
cup
heavy cream
2
cups
instant couscous
1/2
cup
chopped peanuts
1/2
cup
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.
Frank Mentasana
November 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 32 %
  • Calcium 129 mg
  • Carbohydrate 77 g
  • Cholesterol 27 mg
  • Fat 18 g
  • Fiber 8 g
  • Iron 3 mg
  • Protein 14 mg
  • Sat Fat 6 g
  • Sodium 528 mg
What does this mean? See Nutrition 101.

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