Nothing brings in the aroma of autumn like a butternut squash roasting in your oven. Keep it simple with raisins and zucchini or add couscous to make it a heartier meal. This recipe comes to us from Lindsay of Happy Herbivore.
Serves 4
- 1 small butternut squash
- 1 tablespoon olive oil
- 1 medium zucchini, cut in half and sliced
- 1/3 cup raisins
- 1 cup vegetable broth
- 4 garlic cloves, minced
- 1 tablespoons onion flakes
- 2 teaspoons ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1 cup canned adzuki beans*
- 1 cup couscous, cooked (optional)
- fresh cilantro, for garnish
*Optional. A popular, sweet, red bean in East Asia, adzuki beans can now be found in the canned food section of most grocery stores. Cooked carrots or summer squash make a good substitute.
Preheat the oven 400 degrees.
Cut the butternut squash in half and sprinkle with a little olive oil. Roast for 25-40 minutes, or until tender. Set aside to cool.
In a medium saucepan over high heat, combine zucchini, raisins, broth, onion flakes, ginger, cumin, cinnamon, paprika and ground coriander. Bring to a boil, reduce heat to medium and cook for 5-7 minutes or until zucchini are cooked, but still a little crisp.
While veggies are cooking, seed the butternut squash and cut into bite-sized pieces.
If using, spoon couscous onto the plate or bowl, then add roasted butternut squash, then adzuki beans. Spoon zucchini raisin mixture over the top, pouring on any extra liquid. Garnish with fresh cilantro and enjoy!
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Recent Comments
Hi Karen-
The nutritional info shown for this recipe does include the optional couscous. The couscous, coupled with the adzuki beans, do make up the bulk of the calories.
While this recipe, with the optional couscous included, does come to a hearty 525, a measly 43 of those are from fat. This recipe also provides more than half of your day’s recommended potassium and dietary fiber, as well as 40%of your recommended protein- while keeping sodium and saturated fat levels low.
It’s important to remember that calories are not “bad” in and of themselves and to be avoided whenever possible. However, being aware of how many calories you are eating and you how many you should be eating is important to eating a balanced and healthy diet. The USDA gives a general guideline that most people should consume 2000 calories per day, and there are tons of great resources to find out your best daily calorie count.
http://www.myfatstranslator.com/
-Joey Lee
Executive Assistant
Meatless Monday
How can this recipe be healthy with such a high calorie count? While I like the ingredients separately, this meal would send my daily Weight Watcher points into orbit! I’m wondering which of the ingredients creates that high calorie count–I’m guessing it’s the beans/couscous combo. I guess if you are very thin and do not eat much, you could have this as a meal. As for me, I will not be making this dish anytime soon.