Roasted Butternut Squash with Couscous & Pistachios



Seasoned Squash and Onions



This antioxidant-loaded, beta-carotene rich, sweet dish will fill your body up with Vitamins A and C, potassium, and fiber (from the squash) and Vitamins E and B1 (from the pistachios).  North African recipes usually pair couscous with squashes and root vegetables. If you don't have butternut squash, you could make this with sweet potatoes, yams, or rutabaga. Fennel and carrots would also be very tasty. For Thanksgiving, this recipe could be a festive side dish made with cranberries and the juice from a freshly squeezed orange.

Instructions: Preheat oven to 350 degrees F. With a large knife, peel, dice, and roast 1 butternut squash and 1 onion in a glass baking tray. Coat the veggies with extra virgin olive oil, cayenne pepper (2 tsp. for a mild taste or 2 T. for an extra kick), thyme, salt and pepper. Cover with tin foil and bake for 20 minutes. Then remove foil, turn oven heat up to 450 degrees F and roast for an additional 20 minutes. Veggies will begin to caramelize adding to their sweet flavor.


While the veggies are roasting, begin cracking open pistachios until you have one cup shelled.

Moroccan Couscous and California Pistachios

To prepare the couscous, measure 2 cups dry to a bowl that has a fitted lid. Pour 2 cups boiling water (use your tea kettle for ease) over the couscous, stir once, and seal the lid. In 5 minutes, the couscous will have absorbed the water and quadrupled in amount. Garnish with cherry tomatoes. Now you can plate your meal. This recipe will make 6 servings. Eat some now and save the rest for weekday lunches.  



Couscous with Butternut Squash and Pistachios