Butternut Squash With Couscous And Chutney Recipe

Name: Butternut Squash With Couscous And Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, sliced into 1/2 -inch half-rounds; 2 cloves garlic, minced; 1 2- to 2 1/2-pound butternut squashpeeled, seeded, and diced (4 to 5 cups); 1 tablespoon curry powder; 2 teaspoons kosher salt; 2 cups chicken broth; 1/2 cup heavy cream; 2 cups instant couscous; 1/2 cup chopped peanuts; 1/2 cup prepared chutney

Servings: persons

2 tablespoons vegetable oil
1 large onion, sliced into 1/2 -inch half-rounds
2 cloves garlic, minced
1 2- to 2 1/2-pound butternut squashpeeled, seeded, and diced (4 to 5 cups)
1 tablespoon curry powder
2 teaspoons kosher salt
2 cups chicken broth
1/2 cup heavy cream
2 cups instant couscous
1/2 cup chopped peanuts
1/2 cup prepared chutney

1
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the squash, curry powder, and 1 1/2 teaspoons of the salt, stirring to coat evenly. 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. Remove from heat. Bring 2 cups of water and the remaining salt to a boil. Place the couscous in a large bowl and pour the boiling water over it. Immediately cover the bowl tightly with plastic wrap. Let stand 5 to 7 minutes or until all the water is absorbed. When ready to serve, fluff the couscous with a fork. Place about 3/4 cup of couscous on each plate. Top with the curried squash. Garnish with the peanuts and your favorite chutney.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, sliced into 1/2 -inch half-rounds, 2 cloves garlic, minced, 1 2- to 2 1/2-pound butternut squashpeeled, seeded, and diced (4 to 5 cups), and more.

Yes, Butternut Squash With Couscous And Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash With Couscous And Chutney

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