Butternut Squash with Garbanzos and Raisins

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Raisins and ginger create a delightful mix of flavor in this vegetarian dish.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
20 min
Recipe Ready Time
Ready In
30 min
Recipe Servings

1 tablespoon olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 tablespoon minced fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon 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
1/2 cup
Sun-Maid Natural Raisins or Golden Raisins
Cooked rice

Heat olive oil in a medium saucepan on medium heat.

Add onion and cook until softened and lightly browned, about 10 minutes.

Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.

Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.

Add in garbanzo beans and raisins; heat through.

Serve over rice.

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