Squash and couscous

And finally one of my own creations ;)

I came up with this dish while looking through squash stew recipes. The result was very delicious, filling, yet light stew that is ideal for cool Fall days.

Butternut-Squash Couscous

4 tblspoons olive oil, divided
1 onions, chopped
4 cloves garlic, minced
1/4 tsp ground coriander

1/4 tsp ground cumin

1/8 tsp grounded ginger
1/8 tsp grated nutmeg
1/8 tsp cinnamon
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
1/2 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/2 head of cauliflower separated into florets

2 carrots peeled, quartered, and cut into sticks 2-3 inches long

2 celery sticks halved and cut into sticks 2-3 inches long

1/4 cup raisins
3 cups vegetable stock

1 1/4 teaspoons salt
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3/4 cup chopped fresh parsley
1 block of tempeh, cut into 1 inch cubes

1 1/2 cups water
1 1/2 cups couscous

Parsley and coriander to garnish

Boil cubed tempeh in salted water for 5 minutes. Drain, pat dry and set aside.

Heat 2 tspoons of oil in a skillet, add onion and garlic, and sautee for 2-3 minutes, until just tender.

Add spices, carrots, celery, squash, and chickpeas and sautee for 3 minutes. Add cauliflower, mix well and sautee for another 2-3 minutes.

Transfer vegetables in a big pot, add tomatoes, and broth, bring to boil and simmer until the vegetables are tender (10-15 minutes)

Meanwhile, add the remaining oil to the skillet, and fry tempeh until golden-brown on all sides.

When the vegetable mix is ready, add raisins and tempeh, mix, and simmer for 5 more minutes.

To prepare the couscous

In a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.

Serve the stew over the couscous and top with parsley and/or coriander.

Picture from "Food and Wine's" recipe that inspired me.

Squash and Soup

One of the reasons I like Fall is that I can start making delicious hot soups. The Brocolli rabe soup has a very delicate taste - it makes me think of spring for some reason.
If you are not sure what brocolli rabe is check out Cook's Thesaurus:
broccoli raab aka broccolirab aka broccoli de rape aka rape aka raab aka rapini aka cima di rapa aka choy sum aka Chinese flowering cabbage - this slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter.


The peanut butter squash soup is my all time favorite. It's only due to my love for weird food combinations that I decided to make it for the first time (I was not a big fan of either squash or peanut butter back then, but 2 minuses are usually equal to 1 plus, right?) and was it ever yummmy. I think I will never have enough of this one...... I should make it for supper today!!!!!



Broccoli Rabe, Butternut Squash, and White Bean Soup

2 cups (3/4-inch) cubed peeled butternut squash
1 tablespoon olive oil, divided
8 ounces broccoli rabe (rapini), trimmed
1/2 cup finely chopped onion
1 garlic clove, minced
4 1/2 cups vegetable stock
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/4 teaspoon salt

Preheat oven to 450°.
Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat. Bake at 450° for 25 minutes or until lightly browned. Set aside.
Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.

Yield: 4 servings (serving size: 1 3/4 cups)



Peanut and Squash Soup

Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.

1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt
1/2 teaspoon ground cumin (I've put the whole spoon and added more once the soup was ready)
1/4 teaspoon ground coriander (I've put the whole spoon and added more once the soup was ready)
4 cups vegetable stock
3/4 cup reduced-fat creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat.
Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.

Yield: 6 servings (serving size: about 1 cup)

Both recipes are from "Cooking Light"