Roasted Squash with Whole Wheat Cous Cous

Roasted Squash with Whole Wheat Cous Cous

1 small butternut squash, skin and seeds removed, peeled and diced into chunks

2 zucchini, quartered lengthwise and cut into chunks

1/2 C whole wheat cous cous, cooked according to package directions

1/4 cup pepitas

2 TBS extra virgin olive oil

salt and pepper

Preheat your oven to 375 degrees. (I use the convection roast setting)

Prepare the cous cous according to package directions. 

While the cous cous is cooking, add the squash to a large bowl. Drizzle with the olive oil and season with salt and pepper. Combine well with your hands or a large spoon until the squash is evenly coated with oil and seasoning. Arrange in a single layer on a baking sheet with a raised edge. Roast in the oven for 20 minutes, then use a spatula to turn the squash over. Roast an additional 20 minutes or until squash is lightly browned.

Toast the pepitas (shelled pumpkin seeds) for a few minutes in a small, dry fry pan. Be careful not to burn them!

Combine all the ingredients and serve.

(This dish is a hefty serving of protein. Approx 20 grams)

Butternut Squash Soup

Soup is one of my favorite foods. It's warm, comforting and easy to make. When my children were younger, I had a "Soup and Sandwich Night" every week throughout the Fall and Winter. Now, I'm a vegetarian and live by myself. I usually make a big pot of soup on the weekends and freeze small containers for later. Sometimes when I get home from work, I make myself a single serving vegetable soup by dicing a handful of whatever vegetables I have, covering them with water, and simmering them for an hour. Butternut squash is one of my favorites. This soup is excellent with an arugula salad and a whole grain baguette.

Butternut Squash Soup

2-3 lbs of peeled and cubed butternut squash (1 lg or 2 small)

1 diced yellow onion

2-3 TBS extra virgin olive oil

32 oz vegetable broth

salt, pepper and nutmeg to taste 

pepitas and/or sunflower seeds for garnish

In a stock pot, saute the onions and squash in the olive oil for 8-10 minutes. Add the broth and simmer for about 30 minutes or until the squash is soft. Turn off heat and allow the soup to cool slightly. 

You can puree the soup with whatever tools you have available. An immersion blender, standard blender or food processor all work well. With a slotted spoon, scoop out the squash and puree in small batches. Adding a ladle or two of the broth helps make the blending easier. Continue until all the chunks have been pureed. 

Return the pot of soup to low heat. Add your spices to suit your taste. If your broth is salted, you may not need any added salt. Simmer for another 10-15 minutes.

Ladle into bowls and garnish with the pepitas or sunflower seeds.

*all ingredients are organic.