And then there’s that ubiquitous butternut squash. You do know that you don’t need to be in a hurry to use it up – it will keep, in your pantry, for months. A nice reminder come February of the bounty of the fall season.
Several MBers have mentioned butternut squash risotto, and this recipe will give you a similar dish that’s doesn’t require quite as much attention. I love couscous, and I love this combination with almonds and scallions.
Ingredients:
3 tablespoons olive oil 3 cups small-dice butternut squash 2 teaspoons ground cumin Salt Freshly ground black pepper 2 1/4 cups vegetable broth or water 1 1/2 cups whole-wheat couscous 3 thinly sliced medium scallions 1/2 cup coarsely chopped roasted, salted almonds
Preparation:
Heat oil in a large frying pan over medium heat. When it shimmers, add squash and cumin, season with salt and pepper, and stir to combine. Cook until squash is browned and fork tender, about 30 minutes; set aside.
Bring broth or water to a boil, pour over couscous, stir in reserved squash, cover, and set aside until couscous is tender and liquid has been absorbed, about 5 to 10 minutes. Stir in scallions and almonds.