Wednesday, June 17, 2020

What's Cooking Wednesday: Squash Coucous

We received 2 squash, one butternut and one acorn, in our Misfit Market box and I had no clue what to do with them. So I scoured the internet looking for ideas and found a quinoa salad and decided to tweak it to my own liking. 

Squash Cousous

2 squash (I used one butternut and one acorn) 
Red wine vinegar

Heat oven to 450, cut squash in half, seed them and remove the centers, brush them with a mixture of 1 tablespoon olive oil and 1 tablespoon balsamic vinegar then sprinkle a tablespoon of brown sugar over them. Cook skin side down for 30 minutes or until tender and carmelized. 

Cook couscous according to box directions (I use chicken stock instead of water) 

When squash is finished and slightly cooled, chop into chunks and place in a large mixing bowl. Add cousous. Add 1/2 cup of shelled chopped pistachios, Add 1/2 cup ish of feta cheese. Add a handful of chopped parsley. Add in 2 tablespoons of red wine vinegar, salt, and pepper. Mix and serve. 

That's it! 

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