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?

You May Also Like

  • 75
    Couscous is one of the national dishes of Morocco however, it’s a dish that I rarely make.  This is not because I don’t love it (because I do!)  It does take some time to make the couscous and it also takes a little practice to get the flavors right.  I…
    Tags: couscous, vegetables, dish, main
  • 70
    One thing that I've learned about Moroccan cooking is that stepping outside of my normal comfort zone is a must. I grew up in the Midwest and the craziest spices I ran across in most of my food was paprika. Let's face it salt and pepper were really all there…
    Tags: vegetarian, dish, main
  • 69
    I'm eating less and less meat these days. I'm not sure if it's just a loss of appetite for it or that I'm simply enjoying other things. It feels like summer hasn't left Morocco, temperatures are still high and we're enjoying lots of fresh produce better take advantage of it…
    Tags: couscous, vegetarian, main, dish, vegetables