Unique Recipes: Butternut Squash + Cayenne

Moroccan Couscous with Roasted Butternut Squash

2 cups butternut squash, cut into 1/2-inch cubes

1 cup diced onion

1 1/2 Tbsp olive oil, divided

1 1/2 cups water

1/4 tsp cayenne pepper

3/4 tsp cumin

3/4 tsp cinnamon

1 box (5.8 oz) garlic-flavored couscous (such as Near East)

2 Tbsp golden raisins

1/4 cup dark raisins

1 cup canned chickpeas, rinsed and drained

Sliced almonds, toasted (optional)

Preheat oven to 450°F. Toss squash and onions with 1 tablespoon oil. Spread on a baking sheet lined with foil and roast for 20 minutes, turning halfway through.

Combine remaining olive oil, water, cayenne pepper, cumin, cinnamon, and spice pouch from couscous package in a medium saucepan and bring to a boil. Add raisins and chickpeas, stir, then add couscous; cover. Remove from heat and let stand for at least 10 minutes.

Remove vegetables from oven, toss with couscous mixture, and garnish with almonds, if desired.

MAKES 4 SERVINGS.

Per serving: 330 cal, 8 g fat (1 g sat), 59 g carbs, 560 mg sodium, 6 g fiber, 10 g protein

Three More Delicious Recipes

1. Spicy fries: Cut the neck off a large squash, then pee it and slice into thin strips. Toss with 2 Tbsp extra-virgin olive oil and 1/2 tsp each black pepper, cayenne, cumin, and salt until well coated. Spread on a baking sheet and bake at 450°F for 20 minutes, turning halfway through.

2. Creamy soup: In a large saucepan, saute 1/2 cup chopped onion in 1 Tbsp salted butter over medium-high heat for 3 minutes. Add 3 cups cubed squash, 1 cup peeled and chopped Granny Smith apple, 1/2 tsp salt, 1/4 tsp each black pepper and cayenne, 1 1/2 cups vegetable stock, and 1/2 cup apple juice. Cover, reduce heat to medium, and cook for 15 minutes. Transfer soup to a blender and puree until smooth. Top each serving with 1 Tbsp low-fat sour cream, if desired.

3. Goat-cheese pizza: Microwave 3 cups cubed squash for 2 minutes. Transfer to a saute pan and add 1 Tbsp olive oil, 1/4 tsp cayenne, and 1/2 a small onion (sliced). Cook until softened, about 8 minutes. Drizzle 1/2 Tbsp olive oil onto a 12-inch prepared thin pizza crust, and top with squash mixture and 2 oz crumbled low-fat goat cheese; bake 8 to 10 minutes at 425°F. Add 1/2 cup arugula and bake 2 more minutes.

Source: http://www.womenshealthmag.com/nutrition/butternut-squash-recipe

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