Butternut Squash Ragout

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2 teaspoons olive oil

2 cups chopped onion

4 cups cubed peeled butternut or acorn squash (about 1 1/2 pounds)

2 cups sliced carrot

1 cup chopped peeled celeriac

1 teaspoon curry powder

2 garlic cloves, minced

1 cup drained canned chickpeas (garbanzo beans)

1 cup canned vegetable broth

1 cup no-salt-added tomato juice

1/2 cup chopped dried apricots

1/4 cup chopped almonds, toasted

Chopped fresh parsley

3 cups cooked couscous

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