Butternut Squash Goulash with Brown Rice

Butternut Squash Goulash with Brown Rice

4.5 of 5 (2)
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Nutritional Info
  • 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

View full nutritional breakdown of Butternut Squash Goulash with Brown Rice calories by ingredient
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Number of Servings: 4


    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)


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: 4

Recipe submitted by SparkPeople user LOWEANNA.

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Member Ratings For This Recipe

  • Very Good
    Very different from my traditional recipe! - 8/8/20

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  • A very nice change for goulash! - 6/10/20

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  • Incredible!
    Delicious.................. - 5/21/20

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