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Butternut Squash With Couscous and Chutney

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.