Butternut Squash with Cumin Couscous

Name: Butternut Squash with Cumin Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 28 grams 1/4 cup almonds, chopped; 907 grams butternut squash; 439 grams chickpeas, drained; 237 milliliters canned diced tomatoes; 0 teaspoons cayenne; 355 milliliters couscous; 2 Tbsps chopped fresh flat-leaf parsley leaves; 2 cloves garlic, finely chopped; 79 milliliters dark or golden raisins; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 0 teaspoons ground nutmeg; 2 teaspoons kosher salt; 2 Tbsps olive oil; 907 grams vegetable broth; 1 large yellow onion, diced

Butternut Squash with Cumin Couscous is a vegan recipe with 8 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 310 calories, 9g of protein, and 7g of fat. A mixture of garlic, ground cumin, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Halve and peel the squash.

Ingredients you will need

Squash

Remove the seeds and cut the squash into 1-inch chunks.

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Squash

Seeds

Heat the oil in a Dutch oven over medium heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook for 5 minutes.

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Onion

Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over the top.

Ingredients you will need

Chickpeas