Butternut Squash with Couscous and Chutney

Name: Butternut Squash with Couscous and Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters 2- to 2 ½-pound butternut squashpeeled, seeded, and diced; 473 milliliters chicken broth; 473 milliliters instant couscous; 1 Tbsp curry powder; 2 cloves garlic, minced; 118 milliliters heavy cream; 2 teaspoons kosher salt; 118 milliliters prepared chutney; 1 large onion, sliced into ½ -inch half-rounds; 118 milliliters chopped peanuts; 2 Tbsps vegetable oil

You can never have too many side dish recipes, so give Butternut Squash with Couscous and Chutney a try. This recipe serves 6. One portion of this dish contains about 13g of protein, 20g of fat, and a total of 470 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have vegetable oil, garlic, instant couscous, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

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Garlic

Onion

Add the squash, curry powder, and 1 teaspoons of the salt, stirring to coat evenly.

Ingredients you will need

Curry Powder

Squash

Salt

Pour in the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 17 to 20 minutes or until the squash is cooked through and most of the liquid has evaporated. Stir in the cream and cook until the sauce has thickened, 5 to 7 minutes.

Ingredients you will need

Squash

Broth