Pumpkin Couscous

You may think the title "pumpkin" implies using one of those tiny sugar pumpkins sold among the other winter squash at the grocery, but any orange winter squash will do the trick. I use butternut squash because Trader Joe's conveniently sells it pre-cut in a 2 lb bag. If choosing solely based on flavor, I think acorn is the tastiest; however, they are small and not so easy to peel, so using them would very much increase the time and effort of this recipe. When I tried this recipe with sugar pumpkin, I was disappointed in the favor and texture.

Try experimenting with the fruit and nut combinations, replacing the almonds with pine nuts or adding golden raisins or cranberries.

PUMPKIN COUSCOUS
(Serves 8)

Heat a large saute pan over medium heat and add:

1 tsp cooking oil
1/2 c. onion, finely diced

Saute until the onions are soft and add:

8 oz. crimini mushrooms, rinsed and sliced
2 cloves garlic, minced

Saute for 5 minutes and add:

2 c. chicken or vegetable stock
1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. crushed red peppers
1 15 oz. can chick peas (garbanzo beans)

Bring the contents to a rapid boil, then remove from the heat and add:

1 red bell pepper, diced
2 c. whole wheat couscous

Stir to ensure the couscous is submerged in the liquid, cover and let stand for 5 minutes.  Once the liquid is absorbed, fold in:

1/2 c. toasted slivered almonds
1/2 c. raisins
1 lb (about 3 c.) butternut squash, diced and roasted with a sugar coating (see recipe below)

BUTTERNUT SQUASH ROASTED WITH A SUGAR 

Mix and add to a large bowl:

2 T. butter, melted
1/4 c. brown sugar

Add to the bowl and coat with the butter mixture:
3 c. butternut squash, pealed, cored, and diced into 3/4" cubes
[Note - purchase 1 pound pre-cut squash or a 1.5 pound whole squash]

Spread the squash in one layer on a baking sheet and bake at 350 F until just tender (about 35-40 minutes), turning the squash pieces after 20 minutes.