Entree
Butternut Squash with Garbanzos and Raisins
- Prep-Time 10 Mins
- Cook-Time 20 Mins
- Servings 4
Ingredients
- 1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
- 1 Tbsp. olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, chopped
- 1 Tbsp. minced fresh ginger
- 1 tsp. curry powder
- 1/2 tsp. ground cumin
- 1/2 tsp. 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
- Cooked rice
Directions
-
1
HEAT olive oil in a medium saucepan on medium heat.
-
2
ADD onion and cook until softened and lightly browned, about 10 minutes.
-
3
ADD garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
-
4
ADD broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
-
5
ADD in garbanzo beans and raisins; heat through. Serve over rice.
Products Used
In This Recipe
California Sun-Dried Raisins
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