i have to admit, this didn't turn out exactly as i hoped,
but i'm blaming the squash for being over-ripe
i modified this recipe from real simple.
i've used the recipe in the past & it was great, so i still recommend it!
ingredients
1 butternut squash (2 lbs.)
but i'm blaming the squash for being over-ripe
i modified this recipe from real simple.
i've used the recipe in the past & it was great, so i still recommend it!
ingredients
1 butternut squash (2 lbs.)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/4 teaspoon hot chili pepper sauce
1/8 teaspoon ground cinnamon
1/8 teaspoon groundnutmeg pumpkin pie spice
1 teaspoon ground cumin
1 cup canned diced tomatoes
1/3 cupdark or golden raisins
1 32-ounce containervegetable chicken broth
1 15.5-ounce can chickpeas, drained
1/3 of a cabbage, shredded
2 teaspoons kosher salt
1 1/2 cups whole wheat couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon hot chili pepper sauce
1/8 teaspoon ground cinnamon
1/8 teaspoon ground
1 teaspoon ground cumin
1/3 cup
1 32-ounce container
1/3 of a cabbage, shredded
2 teaspoons kosher salt
1 1/2 cups whole wheat couscous
my plan for substituting the fresh cabbage for canned chickpeas worked,
it added flavor & texture [i don't always care for the texture of chickpeas].
directions
halve & peel the squash.
remove the seeds, cut the squash into 1-inch chunks.
heat the oil in a dutch oven over medium heat.
add the garlic, cayenne, chili sauce, cinnamon, nutmeg, pumpkin pie spice
and 1/2 teaspoon of the cumin & cook for 1 minute.
stir in squash, tomatoes, raisins, broth, chickpeas, cabbage
and 1.5 teaspoons of 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 1.5 cups water & remaining cumin & salt to a boil.
stir in couscous. cover, remove from heat,
& let stand for 5 to 10 minutes. fluff with a fork.
divide the couscous among individual bowls & ladle the squash on top.
sprinkle with the parsley and almonds (if desired).
yield: 4-6 servings
all in all, the meal was tasty [i love 1 dish meals],
having lots of flavor from the spices.
{i'm linking here}
Cool! Something to use butternut squash for besides soup. :)
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Sweet T Makes Three
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ReplyDeleteI agree, I'm loving this recipe. I am your newest follower from Wednesday blog hop. Come by to return the love.
ReplyDeleteLisa xx
u had me at butter... !! ;)
ReplyDeleteYUM - looks and sounds delish!!
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