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Roasted Butternut Squash and Couscous

roasted butternut squash and couscousIt’s been wet and foggy the past two days and as such has put me in the mood for vegetables I would usually cook in the cooler months.

  That said, there’s absolutely no reason why squash shouldn’t be included in a summer dish.  When I think of the winter squash family, butternut always comes out on top.  It’s sweet to begin with but when roasted nothing beats the caramelized flavor of browned edges.   Butternut squash doesn’t really need doctoring but experimenting with different seasonings such as cumin, allspice, anchovies, cinnamon, nutmeg, thyme, truffle oil, rosemary, sage, lemon juice, and so on will only heighten your senses making butternut squash a superstar veggie!

Serves 2 to 4

1 butternut squash, skin washed and scrubbed
1 cup couscous
1 cup water or stock
ground cumin
1/4 cup roughly chopped mint leaves
1/4 cup sliced basil leaves
extra-virgin olive oil
white balsamic vinegar
sea salt and freshly ground black pepper
mixed salad leaves

butternut squashPreheat oven to 400f (200c). Slice squash, brush with olive oil and place on a baking tray lined with non-stick baking paper. Season with salt and pepper and sprinkle cumin over slices. Bake 20 to 25 minutes or until soft.

sliced butternut squashPlace couscous in a bowl and add boiling water or hot stock. Add a tablespoon of butter, cover with plastic wrap and allow to stand at least 5 minutes to allow liquid to be absorbed. Fluff with a fork.

In a bowl, lightly toss mixed salad leaves and chopped mint with olive oil, splash of white balsamic vinegar, salt and pepper. To plate, add some salad leaves, a couple of squash slices, a spoonful of couscous and repeat layering. Top with sliced basil leaves.  Drizzle with extra-virgin olive oil and white balsamic vinegar.

The Culinary Chase’s Note: It’s not necessary to peel the squash. If you don’t fancy the idea of slicing the squash, you can peel the skin and chop into cubes.  Enjoy!

Roasted Butternut Squash and Couscous
 
Author: The Culinary Chase
Recipe type: vegetarian
Serves: 2 to 4

Ingredients
  • 1 butternut squash, skin washed and scrubbed
  • 1 cup couscous
  • 1 cup water or stock
  • ground cumin
  • ¼ cup roughly chopped mint leaves
  • ¼ cup sliced basil leaves
  • extra-virgin olive oil
  • white balsamic vinegar
  • sea salt and freshly ground black pepper
  • mixed salad leaves
Instructions
  1. Preheat oven to 400f (200c). Slice squash, brush with olive oil and place on a baking tray lined with non-stick baking paper. Season with salt and pepper and sprinkle cumin over slices. Bake 20 to 25 minutes or until soft.
  2. Place couscous in a bowl and add boiling water or hot stock. Add a tablespoon of butter, cover with plastic wrap and allow to stand at least 5 minutes to allow liquid to be absorbed. Fluff with a fork.
  3. In a bowl, lightly toss mixed salad leaves and chopped mint with olive oil, salt and pepper. To plate, add some salad leaves, then a couple of squash slices, a spoonful of couscous and repeat layering. Drizzle with extra-virgin olive oil and white balsamic vinegar.
  4. The Culinary Chase’s Note: It’s not necessary to peel the squash. If you don’t fancy the idea of slicing the squash, you can peel the skin and chop into cubes. Enjoy!

 

The post Roasted Butternut Squash and Couscous appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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