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Chicken with Curry Roasted Squash

This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. —Sharon Collison, Newark, Delaware
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
  • 1 large red onion, chopped
  • 2 tablespoons olive oil, divided
  • 2 teaspoons curry powder
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1-1/2 cups water
  • 1-1/2 cups uncooked whole wheat couscous
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3/4 cup coarsely chopped dried apricots, divided
  • 3 cups coarsely shredded rotisserie chicken
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • Minced fresh cilantro, optional

Directions

  • Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway.
  • In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork.
  • Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.
Nutrition Facts
1 serving: 463 calories, 9g fat (2g saturated fat), 62mg cholesterol, 420mg sodium, 69g carbohydrate (12g sugars, 14g fiber), 32g protein.

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