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!
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
For spices and other vegetable ideas see master couscous recipe.
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!