Butternut Squash With Couscous and Chutney

Butternut Squash With Couscous and Chutney
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2004

Nutritional Information

  • Per Serving
  • Calories 510Calories From Fat 32%
  • Calcium 129mg
  • Carbohydrate 77g
  • Cholesterol 27mg
  • Fat 18g
  • Fiber 8g
  • Iron 3mg
  • Protein 14mg
  • Sat Fat 6g
  • Sodium 528mg
What does this mean? See Nutrition 101 .

Quick Tip

Cranberry-Pear Chutney
Mango or cranberry chutney will best complement the squash in this recipe, but any fruit chutney will work.

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