Free Recipe Butternut Squash Ragout
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Butternut Squash Ragout Recipe
2 ts Olive oil
2 c Chopped onion
4 c Peeled butternut or acorn
-squash; cubed, about 1 1/2
-pounds
2 c Sliced carrot
1 c Chopped peeled celeriac
1 ts Curry powder
2 Cloves garlic; minced
1 c Chickpeas; canned, drained
1 c Canned vegetable broth
1 c No salt added tomato juice
1/2 c Chopped dried apricots
1/4 c Chopped almonds; toasted
Chopped fresh parsley
3 c Cooked couscous
Butternut Squash Ragout Preparation
1. Heat oil in a large nonstick saucepan over medium heat. Add onion and next 5 ingredients (onion through garlic), and saute 2 minutes. 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. Serve over couscous. Yield: 6 servings (serving size: 1 1/2 cups ragout with 1/2 cup couscous). Recipe by: Cooking Light, January/February 1997, page 135 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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