A double-hitter: Each portion has almost two servings of vegetables.
A double-hitter: Each portion has almost two servings of vegetables.
Number of Servings: 6
8 shallots, halved 1 butternut squash, about 3 pounds in weight, peeled and cut into 1/2 inch cubes 1 cup whole-wheat couscous (Israeli or pearl variety if available) 6 ounces Fresh Express Baby Spinach 1/2 teaspoon black pepper 2 tablespoons white wine vinegar 1 teaspoon rosemary, dried 1 1/2 teaspoons thyme, dried 1/4 cup Parmesan, shredded
Couscous is a quick-cooking small pasta that is a welcome addition to the Thanksgiving Day table. Combined with shallots, butternut squash, spices, and spinach, this easy side dish can replace your traditional stuffing.
Most people are familiar with the fine texture of regular couscous, but Israeli or pearl couscous is rarer. It is larger, about the size of a pencil eraser, with a smooth texture. Use a whole-wheat variety in place of your favorite grain or pasta.
Swaps: Try a large red onion instead of the shallots; any hard-skinned squash in place of butternut; sage in lieu of rosemary.
Remember: Never stuff large birds, for safety and nutrition's sake.
Preheat oven to 375 degrees Fahrenheit.
Prepare a sheet pan with nonstick cooking spray or use a silicone baking liner. Place the shallots and the squash on the pan, and roast for 30 minutes, or until the shallots start to color and squash is just tender.
While the vegetables are roasting, prepare the couscous. Bring 1 1/4 cups of water to boil in a large saucepan, add couscous and stir. Cover, then reduce heat and simmer for 10 minutes. (Keep a close eye on the water level in the pan to make sure you don't burn the couscous.)
Once the couscous is cooked, turn off the heat, then add the roasted vegetables, spices, vinegar, and spinach. The spinach will steam from the heat of the couscous. Take the pan off the burner and stir in the cheese.
This recipe sounds good and I am anxious to try it. I love butternut squash but was exasperated at how hard it is to cut and peel. I will pass on a hint that I heard on a cooking show. Pierce the squash and place in dish then microwave for 2-3 minutes. It will be softer and easier to cut and peel
I made this tonight with the red onions because that is what I had on hand. Served it as a double portion with a side of cottage cheese for a great vegetarian dinner. 599 calories, 39 grams of protien. Great, healthy meal with nice color on the plate.
For those who don't like peeling the butternut squash: I used an almost identical recipe to this one, but it only required to cut the squash in halves. Then, when you eat it you just leave the skin on the plate ;-)
I used quinoa. I used only .25 cup. Used Rice vinegar (0 calories). Used a yellow onion, cut up, roasted with the squash, grated parmesan instead of shredded, frozen spinach. used what was on hand. Then I added a baked chicken breast into the mix. DH and I loved it. P.S. We ate some of peels.
I left the parmesan on the side for the vegan guest. Fresh sprig of rosemary removed before serving and indeed added sliced portabella caps. Even the 22 month old liked the squash. If you can get it, the CostCo pre-peeled butternut squash is really the easiest option.
Can't wait to try this... I don't eat regular couscous since I can't eat wheat, so, I am using Lundberg's Brown Rice Couscous. it is fabulous, and just the thought of adding the spinach and squash... yum! I make a really good Butternut Squash Risotto too! Fabulous.
@CHRIS3874, shallots are like onions, only smaller and have a distinct flavor. French chefs use them all the time. A suggestion? Try new things! Expand your food horizons! This can be a great way to discover healthier foods that you'll enjoy. I like to go ethnic whenever possible for flavor. - 1/12/11
I do something similar, but i sautee the veggies and add chopped up turkey or lean ham for protein. YUM. I also add a splash of white cooking wine to the veggies right before I add teh couscous and a little parm cheese on top.
I tried to make this for myself only, but I think I put too much of the vinegar in my serving. I also used an acorn squash because it was all I had, but it was still good! Acorn squash is a LOT more difficult to cut because it has the ridges... so quit complaining about having to peel the butternut.
I made this last night. Chopping the squash took FOREVER, but that's mostly because my knife was dull. I like the dish, but my girlfriend was not impressed. I used a 10 oz. package of frozen spinach in place of fresh, & apple cider vinegar in place of white.
I was a little skeptical at first about adding vinegar, but it was actually really good. My teenager and I both liked it. I didn't have spinach or shallots, so I roasted zucchini and summer squash with some garlic powder and cooking spray. I also only had balsamic vinegar, and it came out fine.
Recipe sounds great, but I would agree with using quinoa instead. However, I noticed the picture does not match the list of ingredients. What is the red? I am assuming it is red peppers but did not see them listed.
I love butternut squash. It's also my son's favorite veggie next to spinach. I'm on my way out to buy the ingredients. I'll probably add mushrooms too. I'll definitely serve this today for dinner.
Made this recipe and the family loved it! I stuffed a large bird with it however, I have done this all my life and don't believe in old wives tales about not stuffing turkeys etc. No one has died yet! You just have to be a responsible cook!
I really don't get putting a picture with a recipe that isn't of the ACTUAL dish. Seriously those are PEPPERS in the picture. Apparenly Chef Meg hasn't heard that you eat with your eyes first. The picture above looks yummy so where's the recipe for that one?
I really don't understand why stock pictures are used, like this one with what is obviously peppers, when the other picture has the correct ingredients....com'on SP you can do better than this
I wasn't to keen on this, although I substituted millet so maybe this made a difference. I still have portions left over in my freezer, so I'm going to add mushroom and use it to stuff peppers, thanks for the tip Jeannette59!
Made this last night for my wife and daughter, and we all liked it very much. The only two variations is that the amount of water I used was according to the Couscous package, not the recipe. I also used vegatable stock instead of water, which I felt worked well. Very filling dish.
Thanks for hint for peeling the butternut squash, I ending up mircowaving for 6 min but it worked beautifully! I didn't have all the ingredients for the receipe so it was not my favorite, but very healthy.
I know it sounds fancy, but I wish recipes, especially on this site, would not use uncommon ingredients such as the whole wheat israeli couscous. I have never seen any anywhere. Also shallots are not usually on my shopping list or even in my grocery store. I would like recipes that are simple.
I HAVEN'T TRIED THIS YET BUT I HAVE REGULAR COUSCOUS WHICH I WILL USE. WE ARE A 3 HOUR DRIVE FROM ANYWHERE THAT MIGHT HAVE THE ISRAELI COUSCOUS. I DO HAVE THE WHOLE WHEAT COUSCOUS. I THINK IT SOUNDS GOO. PHYL32
I had to come back and re-rate a little higher. I didn't like it but my husband and son ate it up. They didn't care for the squash which is what i didn't like so I'll probably do peas, bell pepper, and zucchini next time. - 6/13/11
I made this dish last night because it contained all my favorite ingredients. Not impressed. IF I were ever going to make this dish again, I think I'd leave out the white wine vinegar; add the fresh rosemary to the couscous as it is cooking. Adding the dried toward the end was like eating sticks.
I have tried and tried the winter squashes but just do not like them but this recipe is one I really want to try! I have some of the Israeli couscous and did not know how to make a recipe from it......could I use carrots instead of the squash? I would like to have an orange veggie in it for balanc
I thought I would really like this because I enjoy all the ingredients listed. However, the flavors just didn't go together for me. Perhaps will try again with out the shallots or just less shallots; they overpowered it for me.
This dish smelled wonderful coming out of the oven. The flavor was not what we were expecting. The butternut squash did not have a good flavor. Next time, I'll try using another vegetable instead.
Got pre-cut squash at Trader Joe's. Still had to cut it smaller but much easier than dealing with a big one. Cut it down to 1/3 recipe. Forgot the Parm Cheese. Will add it tomorrow to leftovers. Used homemade chicken broth for the couscous. It was tasty but not sure it's worth a repeat.
Will have to try this with quinoa. Glad to see that others have chosen this option as well. I'll have to look for the brown rice couscous as we are missing couscous since my husband was diagnosed with celiac disease. Found that quinoa is a good substitution most of the time.
Id be tempted to try this but are shallots seafood and what would they tasted like? Sorry I am somewhat set in my ways and a relatife is allergic to seafood which would nix it when she is over.....
Seems like you could quarter the squash and roast it then cut the squash out of the skin and into pieces? Sounds easier but would take longer to roast. I'm not an expert on cooking butternut squash but that's how my daughter does it.
Call it a 3.5 rating. The squash peeling took a long time (although when you're done with prep., cooking is fast and easy), and I thought it was on the bland side (although I like things a bit spicy). The nutritional value is great, and it's a healthy, filling side dish.