Recipe for Butternut Squash Ragout

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Yield:

Ingredients:

Amount	Ingredient
2 tsp	olive oil
2 cup	chopped onion
4 cup	peeled butternut or acorn squash cubed about 1 1/2 pounds
2 cup	sliced carrot
1 cup	chopped peeled celeriac
1 tsp	curry powder
2 x	cloves garlic minced
1 cup	chickpeas, canned drained
1 cup	canned vegetable broth
1 cup	no salt added tomato juice
1/2 cup	chopped dried apricots
1/4 cup	chopped almonds toasted
	chopped fresh parsley

Instructions:

Instructions: 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).

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