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There has been half a butternut squash sitting in my fridge staring at me for the last week; daring me to make something with it. So in hopes of balancing out all the sugar I’ve been eating recently, I thought I would make a healthy couscous. The spices meld together well with the sweetness of the squash, and the squash gives the couscous an almost creamy texture. This paired beautify with wine baked fish and some sautéed veggies. Made a delicious and healthy meal.

Spicy Butternut Squash Couscous

½ butternut squash, pealed and chunked

½ Onion, minced

2 tsp Curry powder

½ tsp Ginger

½ tsp Cinnamon

Dash Parsley

1 Lemon’s zest

½ tsp Black pepper

1 tsp Salt

2 cloves garlic, minced

1 Tbs lemon juice

1 ¼ c water

1 c couscous, instant

Pour about a tablespoon of olive oil to a medium sauce pan and let heat over medium-low heat. Add squash and onion, sauté for 10 to 15 minutes or until squash begins to soften. Drop heat and continue to cook for another 5 to 10 minutes or until the squash begins to get mushy. Add spices, garlic, water, lemon juice and zest, mix thoroughly, cover and bring mixture to a boil.

Mix couscous into boiling water, cover, and remove from heat. Let sit for 5 minutes, fluff and serve.