====== Butternut Squash with Couscous and Chutney ======

  *3 Tbsp olive oil
  *2 large onions, sliced into 1/2" half-rounds
  *4 cloves garlic - minced
  *2 buttternut squash (2-3lb)- peeled, seeded, cut into 1" cubes
  *2 Tbsp curry powder
  *1 Tbsp kosher salt
  *3 cups chicken or vegetable broth
  *1 cup heavy cream
  *3 cups couscous
  *1 cup chopped peanuts
  *1 cup prepared chutney
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  - Heat the oil in a large deep skillet. Add the onion and garlic and cook, stirring occasionally until softened, about 5 min.
  - Add the squash, curry powder and salt, stirring to coat evenly. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 12-15 min. 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, approx. 5 min.
  - Prepare the couscous per the package directions.
  - Place about 3/4 cup of couscous on each plate and top with curried squash. Garnish with the peanuts and chutney.

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  Serves 6            Total cooking time: 30 min.
  Source: Real Simple Jan. 2005
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{{tag>food vegetarian maincourse}}