Name: Butternut Squash Ragout
Ingredients: 2 ts Olive oil; 2 c Chopped onion; 4 c Peeled butternut or acorn squash; cubed, about 1 1/2 pounds; 2 c Sliced carrot; 1 c Chopped peeled celeriac; 1 ts Curry powder; 2 Cloves garlic; minced; 1 c Chickpeas; canned, drained; 1 c Canned vegetable broth; 1 c No salt added tomato juice; 1/2 c Chopped dried apricots; 1/4 c Chopped almonds; toasted; Chopped fresh parsley; 3 c Cooked couscous

The reason the use of your money provides a good foundation for eternal life (1 Timothy 6:19) is not that generosity earns eternal life, but that it shows where your heart is. Generosity confirms that our hope is in God and not in ourselves or our money. We don’t earn eternal life. It is a gift of grace (2 Timothy 1:9). We receive it by resting in God’s promise. Then how we use our money confirms or denies the reality of that rest.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables, Side dishes, Cooking lig, Appetizers	6	servings

INGREDIENTS

2	ts	Olive oil
2	c	Chopped onion
4	c	Peeled butternut or acorn squash; cubed, about 1 1/2 pounds
2	c	Sliced carrot
1	c	Chopped peeled celeriac
1	ts	Curry powder
2		Cloves garlic; minced
1	c	Chickpeas; canned, drained
1	c	Canned vegetable broth
1	c	No salt added tomato juice
1/2	c	Chopped dried apricots
1/4	c	Chopped almonds; toasted
		Chopped fresh parsley
3	c	Cooked couscous

INSTRUCTIONS

1. Heat oil in a large nonstick saucepan over medium heat. Add onion
and next 5 ingredients (onion through garlic), and saute 2 minutes.
Add chickpeas, broth, and tomato juice, and bring to a boil. Reduce
heat, and simmer, uncovered, 30 minutes or until tender. Top with
apricots and almonds, and sprinkle with parsley. Serve over couscous.
Yield: 6 servings (serving size: 1 1/2 cups ragout with 1/2 cup
couscous).
Recipe by: Cooking Light, January/February 1997, page 135
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
converted by MM_Buster v2.0l.

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