Recently I started ordering local organic foods through Greenling.com and my first box included a container of cubed butternut squash. This is a rather hard squash and I appreciated the preparation so that I could dive right in and start playing.
I roasted the squash with an equal amount of organic Gala apples seasoned lightly with salt and pepper. I steamed a cup of couscous (which is a pasta not a grain just so you know) and shook up an olive oil dressing in a recycled caper jar. Here is the recipe I wrote down:
- approx. 4 cups cubed butternut squash
- 4 small Gala apples, cored and cubed
- 1 cup couscous, steamed for 20-25 minutes
- 1/3 cup dried currants
- 2 tablespoons apple cider vinegar
- 5-6 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
Roast squash and apple with a light coating of olive oil, salt and pepper at 375ºF for 25-30 minutes. Toss in a large bowl with steamed couscous and dried currants. In a small jar combine the vinegar, oil, salt and spices. Cover with the lid and shake to emulsify. Adjust seasoning if needed (you want the dressing a little strong because the salad will muddle it slightly) and toss into the salad. Serve warm.
Serves 4 to 6 people as a side.
Okay. I’m smelling my sweet potatoes and rosemary roasting in the oven on this Thanksgiving morning — and now I see this recipe. Looks delicious! Seriously, thanks for stopping by my site — and hope you and your kids have a wonderful holiday season. Cheers!
Hi Kevin, what a sweet comment! Happy Thanksgiving to you and yours!!!
Nice recipe…I have not tried butternut squash with cardamom. I usually make butternut squash with rosemary and pearl couscous.