Butternut squash ragout Recipe

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Ingredients

Count

Nutrition

293

Calories

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Ingredients:

Serving

2 tsp olive oil
2 cup chopped onion
4 cup peeled cubed butternut oracorn squash (abt 1 1/2 lbs)
2 cup sliced carrots
1 can chopped tomatoes
1 tsp curry powder
2 clove garlic minced
1 cup drained canned chickpeas
1 cup vegetable broth
1 cup no salt added tomato juice
1/2 cup dried apricots chopped
1/4 cup toasted almonds chopped
fresh parsley chopped
3 cup cooked couscous

Directions:

Heat oil in large nonstick saucepan over medium heat. Add onion and next five ingredients (onion through garlic) and saute two 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.09 Kcal (1227 kJ)
Calories from fat	61.83 Kcal
		% Daily Value*
Total Fat	6.87g	11%
Cholesterol	0.41mg	0%
Sodium	455.17mg	19%
Potassium	641.58mg	14%
Total Carbs	50.82g	17%
Sugars	12.77g	51%
Dietary Fiber	5.03g	20%
Protein	9.78g	20%
Vitamin C	14.9mg	25%
Vitamin A	0.4mg	14%
Iron	1.4mg	8%
Calcium	83.8mg	8%

Amount Per 100 g
Calories	93 Kcal (389 kJ)
Calories from fat	19.62 Kcal
		% Daily Value*
Total Fat	2.18g	11%
Cholesterol	0.13mg	0%
Sodium	144.43mg	19%
Potassium	203.59mg	14%
Total Carbs	16.13g	17%
Sugars	4.05g	51%
Dietary Fiber	1.6g	20%
Protein	3.1g	20%
Vitamin C	4.7mg	25%
Vitamin A	0.1mg	14%
Iron	0.5mg	8%
Calcium	26.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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