Thursday, October 13, 2011

Roasted Butternet Squash w/ Couscous

One of my favorite things about fall is cooking with all the different kinds of squash available at the market.  Here's a simple recipe that pairs well with a roasted pork or chicken....

Roast Butternut Squash w/ Couscous

  • 1 box of Israeli cous-cous
  • 1 butternut squash, peeled and diced
  • 1/2 red onion, chopped
  • minced garlic according to your taste
  • salt & pepper
Pre-heat oven to 400 degrees F.  Prepare cous-cous according to directions on package.  I usually boil the cous-cous in chicken stock instead of water for added flavor.    Peel and dice butternut squash.  Chop red onions.  Place on sheet coated with cooking spray.  Coat squash with cooking spray or use basting brush with olive oil to coat.  Dress with salt and pepper and place it in the center race of the oven for about 35 minutes (depending on your oven). 

Mix squash, red onions and cous-cous together and serve warm.  Yum.

1 comment:

Jennifer Wells said...

Looks amazing and love the orange and green fall colors!