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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.

Product used

Sun-Maid California Sun-Dried Raisins 12 oz. box

California Sun-Dried Raisins

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Sun-Maid California Golden Raisins 15 oz. box

Golden Raisins

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