Went in search of a recipe to use up my butternut squash and found this in Good Housekeeping Soups and Stews.
I had some Israeli Pearl Couscous in the pantry and they go perfectly together, or you could put the stew over regular couscous or over rice.

1 Tbsp. OLIVE OIL
2 CARROTS, peeled and cut crosswise into 1/4-inch-thick slices
1 medium BUTTERNUT SQUASH, peeled, seeded and cut into 1-inch pieces
1 medium ONION, chopped
1 can (15-19 ounces) GARBANZO BEANS, drained and rinsed
1 can (14 1/2 ounces) STEWED TOMATOES
1/2 c. PITTED PRUNES, chopped
1/2 tsp. ground CINNAMON
1/2 tsp. SALT
1/8 TO 1/4 tsp. crushed RED PEPPER FLAKES
1 1/2 c. WATER
1 c. COUSCOUS (Moroccan pasta)
1 c. VEGETABLE BROTH
2 Tbsp. chopped fresh CILANTRO or PARSLEY

In non-stick 12-inch skillet, heat oil over medium-high heat until hot.
Add carrots, squash, and onion and cook, stirring occasionally until golden, about 10 minutes.

Stir in beans, tomatoes, prunes, cinnamon, salt, crushed red pepper flakes and water.
Heat to boiling. Reduce heat to low; cover and simmer until vegetables are tender, about 30 minutes.

Meanwhile, prepare couscous as label directs but use broth in place of water.

Stir in cilantro.

To serve, spoon stew over couscous.

Makes 4 main dish servings.