Wednesday, March 10, 2010

Butternut Squash with Couscous and Chutney

This fast, one-pot comfort meal is a staple at our house. Please, please try it sometime! I know, it sounds - and looks - a little different...but don't let that stop you! My friend was just talking about this dish last night and mentioned that she thought it was the strangest thing she had ever seen the first time she had it, and then she tried it and something about the blend of flavors has made it a staple in her house now. It has such a familiar, comfort food taste, but still has just enough difference from the everyday meal that it just really might be the perfect meal when you can't think of something to make. I can't ever get enough of the savory, rich butternut squash curry mixed with the sweet chutney and crunchy, salty nuts. Mmmmm - it's enough to make me want to make some right now!

One thing I also love about this recipe is that you can easily convert it to a vegan meal by using vegetable broth and coconut milk. It's still a very elegant and impressive dish, so if you have company that is opposed to meat, this is a great dish to make!
I know they say to cut the onions in half-moons, but I prefer to do 1/4 moons or even diced. I also do a half-mash of the butternut squash curry after it's all done because I like that consistency. Oh, and I use cashews instead of peanuts, and if you have allergies to certain nuts in your house but not others, I think any kind of crunchy addition would work.

I also use whole milk instead of half and half which I think works just fine and makes the dish even more healthy!

Oh, and I buy mango chutney in the Asian aisle at the grocery store. It's usually by the Indian curries or other chutneys. Sometimes I find it over by the relishes, olives, and pickles.

This dish is so easy, so yummy, and nutritious...definitely 5 stars in my book!

Recipe here and below.

Butternut Squash with Couscous and Chutney
Recipe originally found on

Serves 6 Hands-On Time: 20m Total Time: 50m

2 tablespoons vegetable oil
1 large onion, sliced into 1/2-inch half-rounds
2 cloves garlic, minced
1 2- to 2 1/2-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

  1. 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 1/2 teaspoons of the salt, stirring to coat evenly.
  2. 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.
  3. 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 3/4 cup of couscous on each plate. Top with the curried squash. Garnish with the peanuts and your favorite chutney.

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