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Fall Couscous and Roasted Vegetables

Last week in my grocery shopping I came across the bin of fall vegetables.  This might not be a phenomenon where you are but it is definetely common here in the Midwest.  (I’m kicking myself for not taking a picture).  Imagine a pallet with solid sides, about 4 feet high -  LOADED with squash and gourds of every shape, color, and size.  Yes, this means fall is here.  Imagine my surprise when on the center aisles of the produce aisle was a cute display of smaller size squash.  Everything is better when it’s miniature!  This is particularly good for me because I’m the only one that really likes squash…wait loves squash.  I don’t understand why no one else in my family does but I could eat it everyday!  I picked up a small acorn squash, butternut squash, pumpkin and another squash (I don’t know what it is but it tasted good).  Then I thought..what am I going to do with all these squash?!?  Couscous!  Perfect.  I picked up the other veggies and headed home.  This is basic, and you can swap in and out any squash or vegetable that you like.  You won’t be disapointed!
My Ingredients:
1/2 butternut squash
1/2 acorn squash
1/2 small pumpkin
1/2 mystery squash
1 large sweet potato
3 carrots peeled, cut in half lengthwise and widthwise
1 zucchini
For spices and other vegetable ideas see master couscous recipe.
Directions:
Same as with the master recipe – just make sure that you add the zucchini and any other soft vegetables later on in cooking. 
Then what with the other half squashes??  You could make some soup or you could roast them! 
Cube up the remaining squash, toss with olive oil and salt and pepper – throw in a 350F oven and roast about 45 minutes until tender.  So tasty you’ll eat them like candy! 
Do you have a favorite squash recipe?  What other vegetables or foods make you think fall?

Comments

  1. I saw a recipe for making sweet potato chips! Yummmm!! I adore sweet potatoes and am thinking of a sweet potato gnocchi sauteed in brown butter…

    @wanttowearhijab…I'm not sure if you could make couscous itself in the slow cooker, you could get the stove top version and then cook the vegetables in a slow cooker. I would just add in the veggies, the spices and maybe like 1/2 cup of water and cook on low for a few hours. You'd want to check to make sure the veggies didn't start falling apart!

  2. Also, made this this weekend (minus the bacon), and am now contemplating making sweet potatoes my new favorite vegetable:

    http://www.seriouseats.com/recipes/2009/03/spinach-and-sweet-potato-salad-recipe.html

    The only problem I had was AbuS strted eating from the tray of roasted sweet potatoes before I could put them on the salad. inshaAllah going to see about getting more SP and roasting them up for snacking.

  3. wantowearhijab says:

    How would I make this in a crock pot?-directions please:):) Also I noticed the original recipe uses smen, what can u use instead?

  4. Yaay squash! I have these 2 recipes on the to make list for this weekend:

    http://www.ecurry.com/blog/curries/dry/butternut-squash-with-black-beans-and-walnuts/

    http://www.fitnessmagazine.com/recipe/soups/butternut-and-white-bean-soup/

    I got 3 large-ish squash (1 butternut and 2 mystery), but I thought 3 squash dishes in 1 week might be too much, so this is on the list for next week:

    http://www.ecurry.com/blog/sides-etc/a-visit-to-the-pumpkin-patch-the-spooks-the-spicy/

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