Butternut Squash Ragout

Name: Butternut Squash Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams cups cubed peeled butternut or acorn squash (about; 59 milliliters chopped almonds, toasted; 237 milliliters drained canned chickpeas (garbanzo beans); 473 milliliters sliced carrot; 237 milliliters chopped peeled celeriac; 710 milliliters cooked couscous; 1 teaspoon curry powder; 118 milliliters chopped dried apricots; 6 servings Chopped fresh parsley; 2 garlic cloves, minced; 2 teaspoons olive oil; 473 milliliters chopped onion; 237 milliliters no-salt-added tomato juice; 237 milliliters canned vegetable broth

You can never have too many side dish recipes, so give Butternut Squash Ragout If you have acorn squash, garlic cloves, vegetable broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a large nonstick saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and next 5 ingredients (onion through garlic), and saut 2 minutes.

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Garlic

Onion

Add chickpeas, broth, and tomato juice, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until tender. Top with apricots and almonds, and sprinkle with parsley.

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Tomato Juice