Butternut Squash Ragout

• 2 teaspoons olive oil
• 2 cups chopped onion
• 4 cups cubed peeled butternut or acorn squash (about 1 1/2 pounds)
• 2 cups sliced carrot
• 1 cup chopped peeled celeriac
• 1 teaspoon curry powder
• 2 garlic cloves, minced
• 1 cup drained canned chickpeas (garbanzo beans)
• 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
• 3 cups cooked couscous

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.

olive oil, onion, acorn, carrot, peeled celeriac, curry powder, garlic, chickpeas, vegetable broth, nosalt, apricots, almonds, fresh parsley, couscous

Taken from www.myrecipes.com/recipe/butternut-squash-ragout (may not work)