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

1. Heat the oil in a large deep skillet. Add the onion and garlic and cook, stirring occasionally until softened, about 5 min.
2. 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.
3. Stir in the cream and cook until the sauce has thickened, approx. 5 min.
4. Prepare the couscous per the package directions.
5. Place about 3/4 cup of couscous on each plate and top with curried squash. Garnish with the peanuts and chutney.

Serves 6            Total cooking time: 30 min.
Source: Real Simple Jan. 2005