Butternut Squash Ragout

Ingredients

• 1.5 pounds acorn squash cubed peeled
• 0.3 cup almonds toasted chopped
• 1 cup chickpeas canned drained (garbanzo beans)
• 2 cups carrots sliced
• 1 cup celery root peeled chopped
• 3 cups couscous cooked
• 1 teaspoon curry powder 
• 0.5 cup apricots dried chopped
• 6 servings parsley fresh chopped
• 2  garlic cloves minced
• 2 teaspoons olive oil 
• 2 cups onion chopped
• 1 cup no-salt-added tomato juice 
• 1 cup vegetable broth canned

Equipment

• sauce pan

Directions

1. Heat oil in a large nonstick saucepan over medium heat.
2. Add onion and next 5 ingredients (onion through garlic), and saut 2 minutes.
3. 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.
4. Serve over couscous.