Photo: Sang An
Yield
Makes 6 to 8 servings

How to Make It

Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.

Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.

Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

Ratings & Reviews

Sally1280's Review

h82w8lt
April 14, 2013
N/A

Clobberella422's Review

Sally1280
December 14, 2012
Very good and easy. The only changes I made were to use a whole can of tomatoes and to use only half the broth. The flavors were a bit more concentrated that way, and it wasn't too soupy. This would take no time at all if you used pre-cut squash.

CAgirlinIA's Review

Andyveggie
September 24, 2010
I have been making this recipe since I read it in Real Simple 3 years ago. In my opinion it is the best thing about summer ending....I can make this recipe! As much as I hate to peel and cube butternut squash, this recipe makes it worth it. I am a flexatarian, my husband hates squash so I have this all to myself for a week of feasting (it does not freeze well) and it gets better as the days progress. I like to eat it with whole wheat couscous, slivered almonds and fresh parsley - toasted pine nuts also work well.

eFratMath's Review

Clobberella422
January 06, 2010
As a relatively new vegetarian, I loved the sound of this recipe... but mine was turning out VERY soupy/runny, and quite frankly, I felt that it was missing something, flavor-wise. (In fairness, I omitted the raisins and almonds, as I didn't happen to have any on hand.) In order to make it less soupy, and more stew-like, I opted to add around 1/4 c. of almond butter to the squash mixture, along with some hot pepper flakes, and a few additional pinches of the rest of the spices on the ingredient list. Additionally, I added around 1 and a 1/2 teaspoons of agave nectar. With these changes based on my personal tastes, I fell in love with this dish, and will definitely use it as a starting point again in the future.

Andyveggie's Review

CAgirlinIA
March 23, 2009
I really enjoyed this recipe. It was easy to follow and simple to make. To make butternut squash easy to peel I cut it into 3 big chunks first that can stand on the counter and slice off the skin from each piece, downward, with a large, sharp knife. I substituted dried cranberries for raisins. I felt like it was lacking a bit of flavor but I'm not sure what I would change, maybe some sweetness or more spice. Would definitely make again.

h82w8lt's Review

eFratMath
February 21, 2009
Great recepie but alot of prep. Serves alot more than the stated 4-6. Would definately make it again. To save time, chop all of the vegetables ahead of time.