Moroccan Butternut Squash Saute

• 1 small butternut squash
• 1 T olive oil
• 1 medium zucchini, cut in half, sliced
• 1/3 c. raisins
• 1 c. vegetable broth
• 4 garlic cloves, minced
• 1 T. onion flakes
• 2 t. ground ginger
• 1 t. cumin
• 1/2 t. cinnamon
• 1/4 t. paprika
• 1/4 t. ground coriander
• 1 c. canned adzuki beans (or cooked carrots)
• 1 c. cooked couscous

1. Cut butternut in half and sprinkle with a little olive oil. Roast 25-40 minutes at 400F until tender. Set aside to cool.
2. In a medium saucepan over high heat, combine zucchini, raisins, broth, onion flakes, ginger, and spices. Bring to boil, reduce heat to medium and cook for 5-7 minutes until zucchini are cooked but still a little crisp.
3. Seed butternut and cut into bite-sized pieces.
4. Spoon couscous into bowl, add butternut then adzuki beans. Spoon zucchini raisin mixture over the top, pouring on any extra liquid.
5. Garnish with fresh cilantro.

butternut squash, olive oil, zucchini, raisins, vegetable broth, garlic, onion, ground ginger, cumin, cinnamon, paprika, ground coriander, adzuki beans, couscous

Taken from www.epicurious.com/recipes/member/views/moroccan-butternut-squash-saute-52789301 (may not work)