I hate to say it, but pretty soon the peak season for butternut squash will be over. Butternut squash are best from early Fall to Winter, and although Spring means a plethora of appetizing vegetables, it's sad to see the squash go. To make the most of it while we can, serve a curried version of the veggie tonight. It's a delicious meal atop couscous, flavored with peanuts and chutney. This recipe is perfect for the vegetarian in your life, so get it now and
2 tablespoons vegetable oil
1 large onion, sliced into ½ -inch half-rounds
2 cloves garlic, minced
1 2- to 2 ½-pound butternut squash—peeled, 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
- 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 ½ 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.
- Meanwhile, 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 ¾ cup of couscous on each plate. Top with the curried squash. Garnish with the peanuts and your favorite chutney.
NUTRITION PER SERVING: CALORIES 510(32% from fat); FAT 18g (sat 6g); PROTEIN 14mg; CHOLESTEROL 27mg; CALCIUM 129mg; SODIUM 528mg; FIBER 8g; CARBOHYDRATE 77g; IRON 3mg