LOCATIONS>
ADVERTISE>
CONTACT US>
SUBSCRIBE>
DIGITAL EDITION>
BEST OF SACRAMENTO     GOODIE BAG      MASTERS CLUB MEMBERS     NEWSLETTERS     WEDDINGS     RESTAURANTS     WINE
Eat on the Cheap Recipe: Butternut Squash Stuffed with Cauliflower & Cranberry Couscous


Posted on February 10


Makes 2 servings of squash and 2-3 separate servings of couscous; cost per serving: -$1.88

1 large butternut squash, halved and seeded, with the neck flesh reserved
1/2 cup dry couscous
1 cup water
1/2 tablespoon butter
3/4 cup cauliflower florets
1/2 medium yellow onion
2 tablespoons olive oil
1/3 cup chicken or vegetable broth
1/4 cup dried cranberries or raisins
1/4 cup chopped green onions
1/4 teaspoon salt
1/3 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger (optional)
1/4 teaspoon smoked paprika (optional)

1. Preheat the oven to 400°. Place the two round, seeded squash halves face down in an ungreased baking dish and add 1 tablespoon of water. Bake for about 25 minutes or until the squash has become tender. Remove from heat and allow to cool.

2. While the squash is baking, peel and cut the neck of the squash into 1” cubes and set aside. Bring the water and butter to a rolling boil; remove from heat, add couscous and cover for about 5-6 minutes. Fluff with a fork and set aside.

3. Heat the olive oil in a large skillet over medium-high heat. Add the yellow onion and sauté until the onion becomes translucent. Next, add the butternut squash cubes, salt and all the spices, and sauté for about 6-7 minutes until the squash becomes tender. Toss in the cauliflower and sauté for about 2 more minutes.

4. In a large bowl combine 1 cup of the cooked couscous with the sautéed squash and cauliflower, green onions and dried cranberries or raisins, and fold together gently. (NOTE: if your squash was really big and you ended up with more than 2 cups of squash cubes, set the rest aside for another dish). Set aside about 1 cup of the final couscous and veggie mixture in a bowl and moisten with the chicken or vegetable broth.

5. Stuff each baked butternut squash half with a generous amount of the couscous (feel free to pack it in there!), place them in the baking dish and return to the oven. Bake for about 5 minutes. Save the rest of the couscous for lunch or to enjoy for a later dinner. Serve the stuffed squash with a nice salad or as a large side with a light meat dish, but most importantly, enjoy!

For more Poor Girl Eats Well recipes, visit www.poorgirleatswell.com.

SNAPSHOTS

Capital Stage 10 Anniversary Season Kick-Off

Capital Stage 10 Anniversary Season Kick-Off

Published: Monday, September 15, 2014