Butternut Squash with Garbanzos and Raisins

Raisins add just the right touch of sweetness to this ginger-spiced vegetarian dish.


  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1-1/2 cups vegetable broth
  • 2 cups peeled and cubed butternut squash (about 10 ounces)
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1/2 cup Sun-Maid Natural Raisins or Golden Raisins
  • Cooked rice
  • Directions:

    HEAT olive oil in a medium saucepan on medium heat.
    ADD onion and cook until softened and lightly browned, about 10 minutes.
    ADD garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
    ADD broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
    ADD in garbanzo beans and raisins; heat through. Serve over rice.

    Makes 4 servings.