Dinner

Butternut Squash Goulash with Brown Rice is for Dinner.

Butternut Squash Goulash with Brown Rice takes several minutes to prepare.

Butternut Squash Goulash with Brown Rice takes several minutes to cook.

Butternut Squash Goulash with Brown Rice makes 4 servings.

The ingredients for Butternut Squash Goulash with Brown Rice are:

Butternut Squash (1.5 cup)
Garbonzo Beans (1 cup)
Canned Tomatoes (1 cup)
Eggplant (1 cup)
Chicken Broth (2 cups)
Olive Oil (1 tbsp)
Brown Rice (1 cup)

Here is how you make Butternut Squash Goulash with Brown Rice:

Peal butternut squash and chop into 1" cubes. Heat tablespoon of evoo in large pot. Saute butternut squash until slightly softer, about 5 minutes. While squash is cooking, chop up eggplant into 1" cubes. Add eggplant to squash and cook for another 4-5 minutes. Drain chickpeas and add. Season with curry, cumin, coriander, cinnamon, garam masala, and salt and pepper. Cook another minute. Add tomatoes and broth. Add water if more liquid is needed. Bring up to a boil. Once boiling, reduce heat and simmer for about 20 minutes, until all vegetables are soft and it resembles a thick, chunky stew. Serve over brown rice. Number of Servings: 4Recipe submitted by SparkPeople user LOWEANNA.

The nutritional information for Butternut Squash Goulash with Brown Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 209.9

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 727.9 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 4.6 g
• Protein: 7.0 g

Butternut Squash Goulash with Brown Rice is Indian cuisine.