Butternut Squash with Couscous and Chutney recipes

Butternut Squash with Couscous and Chutney recipes
11 Ingredients
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced into ½-inch half-rounds
  • 2 cloves garlic, minced
  • 1 2- to 2 ½-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
Nutrition
569
28% daily value
6 servings
                                       
                                            balanced, high-​fiber
     

Fat

30% 20

Saturated

30% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

29% 88

Carbs (net)

- 80

Fiber

32% 8

Sugars

- 23

Sugars, added

- 16

Protein

30% 15

Cholesterol

10% 30

Sodium

32% 779

Calcium

13% 133

Magnesium

25% 105

Potassium

18% 846

Iron

15% 3

Zinc

12% 1

Phosphorus

34% 239

Vitamin A

94% 843

Vitamin C

37% 34

Thiamin (B1)

30% 0

Riboflavin (B2)

15% 0

Niacin (B3)

41% 7

Vitamin B6

33% 0

Folate equivalent (total)

23% 92

Folate (food)

- 92

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

31% 5

Vitamin K

3% 4
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