Saturday, April 25, 2009

Butternut Squash Couscous

This is such an easy fall recipe. Couscous is one of the easiest, most versatile side dishes, especially when you're tired of pasta. And I only recently discovered butternut squash this past fall. It's quite an ordeal to peel and slice it, but it's quite tasty! Save the seeds and toast them, too. Recipe from

  • 1 butternut squash (2 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • 1 cup canned diced tomatoes
  • 1/3 cup dark or golden raisins
  • 1 32-ounce container vegetable broth
  • 1 15.5-ounce can chickpeas, drained
  • 2 teaspoons kosher salt
  • 1 1/2 cups couscous
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.

Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork.

Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.


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