Butternut Squash Ragout Recipe

Ingredients

• 2 tsp extra virgin olive oil
• 2 c. minced onion
• 4 c. peeled butternut or possibly acorn squash cubed about 1 1/2 pounds
• 2 c. sliced carrot
• 1 c. minced peeled celeriac
• 1 tsp curry pwdr
• 2 x cloves garlic chopped
• 1 c. chickpeas
• canned liquid removed
• 1 c. canned vegetable broth
• 1 c. no salt added tomato juice
• 1/2 c. minced dry apricots
• 1/4 c. minced almonds toasted minced fresh parsley
• 3 c. cooked couscous

Instructions

1. 1.
2. Heat oil in a large nonstick saucepan over medium heat.
3. Add in onion and next 5 ingredients (onion through garlic), and saute/fry 2 min.
4. Add in chickpeas, broth, and tomato juice, and bring to a boil.
5. Reduce heat, and simmer, uncovered, 30 min or possibly till tender.
6. Top with apricots and almonds, and sprinkle with parsley.
7. Serve over couscous.
8. Yield: 6 servings (serving size: 1 1/2 c. ragout with 1/2 c. couscous).