Pan-Braised Winter Squash with Cinnamon Scented Couscous
Winter squash is not only gorgeous, it keeps incredibly well. So after
you've used your Turbans, Delicates, Carnivals and other lovelies as fall centerpieces you can eat them up - double happiness! This recipe uses cinnamon and black pepper to bring out the warm, conforting flavors of this double-duty autumn wonder.
Ingredients
- 1-2 pounds winter squash, peeled, seeded and cut into 1-inch dice
- 2 tablespoons butter
- 1/2 cup apple cider, water or stock
- salt and pepper
- 2 tablespoons fresh herbs such as sage, rosemary or thyme (optional)
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cinnamon
- 3/4 cup couscous
Preparation
- Braise squash. Saute squash in butter in a medium skillet until beginning to soften, about 3-5 minutes.
- Add cider and seasonings and bring to a boil.
- Cover, reduce heat and simmer until tender, about 15 minutes. Remove cover and boil off any remaing liquid.
- Make couscous: Bring water to a boil. Add seasoning and couscous, cover and vremove from heat. After 5 minutes, fluff coucous with a fork.
- Add couscous to squash. Stir to combine and serve.
- Serves four as a side dish
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@2008, Sherri Brooks Vinton
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