No Fall baking this week, but this Fall side dish will stuff you to the point where you will have no problem ignoring that lil sweet tooth of yours. (It’s just THAT good!) Best part is…it’s fairly simple, very healthy and an all inclusive side dish!! Pick up a Rotisserie Chicken from your local market and you’ve got yourself a well balanced supper baby! (That’s what I did last night…easy peasy.)
I really took a gamble cooking this for Bran, because he is an INCREDIBLY picky eater. I LOVE Butternut Squash, but I’m fairly certain he’d never tried it until last night; and there was a STRONG chance that he would have taken one bite and quickly decide it’d be his last. That ended up not being the case at all though. He actually had seconds!! (woot woot) He’s still on the fence about how he feels about Butternut Squash in general, but the flavors and other ingredients were a win for him and that’s certainly a win for the foodie in me!
|Looks Good, Doesn’t It?!|
Here’s the recipe from Food & Wine: http://www.foodandwine.com/recipes/butternut-squash-couscous
The combination of all these ingredients may not sound like ingredients you’d normally pair together…but DO IT ANYWAY! Don’t be afraid to add the Raisins, even if you’re not a huge fan. Bran’s not a raisin person, but he still gobbled this dish up. I would also suggest purchasing a 32oz box of broth, pouring 3 cups (or about 3/4’s of the box) initially, then adding more broth if you find you need to. (This was my experience. I ended up adding more broth, because the liquid had almost completely evaporated before the squash was fully cooked.)
Hope you enjoy! Let me know what you think. 🙂