Butternut Squash, Garbanzos, and Greens
Prep time:
10 minutes total
Prep notes:
Very little washing and chopping for this dish.
Cooking time:
35 - 45 minutes
Yields:
2 people (plus leftovers)
Ingredients:
1 butternut squash
1 - 2 red peppers
1 small spicy pepper
1 - 2 small onions
bok choy
leeks or green onion
1 - 2 cups couscous
1 box or can of garbanzo beans
olive oil
lemon juice
tahini
sea salt
black pepper
dried thyme and rosemary
Prep time:
10 minutes total
Prep notes:
Very little washing and chopping for this dish.
Cooking time:
35 - 45 minutes
Yields:
2 people (plus leftovers)
Ingredients:
1 butternut squash
1 - 2 red peppers
1 small spicy pepper
1 - 2 small onions
bok choy
leeks or green onion
1 - 2 cups couscous
1 box or can of garbanzo beans
olive oil
lemon juice
tahini
sea salt
black pepper
dried thyme and rosemary
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Directions:
Preheat oven to 375 degrees Fahrenheit. Cut your squash in half and remove any seeds and pulp. Lightly drizzle with evoo, and a sprinkle of sea salt, black pepper, and dried herbs. Place face up on a baking sheet.
Place peppers and onions (cut off the tops and bottoms) on a separate baking sheet. Light drizzle with evoo and spices as well.
Bake both trays in the oven. The peppers and onions will only need 15-20 minutes. The squash will take 35-45 minutes, depending on size.
Remove peppers and onions and cool for 5-10 minutes. Remove skins and seeds (this is much easier when they have sufficiently cooled). Place in a blender or food processor with lemon juice, a spoonful of tahini, and a drizzle of olive oil. Blend. Taste and adjust the seasoning as needed.
Preheat oven to 375 degrees Fahrenheit. Cut your squash in half and remove any seeds and pulp. Lightly drizzle with evoo, and a sprinkle of sea salt, black pepper, and dried herbs. Place face up on a baking sheet.
Place peppers and onions (cut off the tops and bottoms) on a separate baking sheet. Light drizzle with evoo and spices as well.
Bake both trays in the oven. The peppers and onions will only need 15-20 minutes. The squash will take 35-45 minutes, depending on size.
Remove peppers and onions and cool for 5-10 minutes. Remove skins and seeds (this is much easier when they have sufficiently cooled). Place in a blender or food processor with lemon juice, a spoonful of tahini, and a drizzle of olive oil. Blend. Taste and adjust the seasoning as needed.
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Meanwhile, bring 2 cups of water to a boil. Turn off water and add 1 cup of couscous. Put a lid on it and let it work its magic.
Add greens and onions or garlic to a sautee pan. Begin to wilt and add garbanzo beans. Season and turn off heat.
After 10 minutes, remove lid and fluff couscous with a fork. If too dry, add a tablespoon of water and replace the lid. If wet, remove the lid and allow for evaporation.
Add greens and onions or garlic to a sautee pan. Begin to wilt and add garbanzo beans. Season and turn off heat.
After 10 minutes, remove lid and fluff couscous with a fork. If too dry, add a tablespoon of water and replace the lid. If wet, remove the lid and allow for evaporation.
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Now its time to bring it all together. You could cut the squash into cubes and toss it all together in a big bowl. You could also use the hole as a nest for the couscous (as pictured) or for the greens. Experiment- no one likes a serious chef. Drizzle your roasted red pepper sauce on top and voila!
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Notes:
You will have plenty of leftovers. This dish is full of fiber, protein, complex carbs, and just enough healthy fats to make for a fully satisfying meal.
Feel free to experiment with different flavors and textures. Try spinach and black beans, or acorn squash and quinoa.
Have fun with the presentation and impress dinner guests with your culinary prowess ;)
P.S. The skin is totally edible! No need to peel, scrape, or throw away. In most fruits and veggies the flesh close to the skin is the most nutritious, and the skin is full of tummy-loving fiber.
Credit:
Fast-Paced Foodie Original
You will have plenty of leftovers. This dish is full of fiber, protein, complex carbs, and just enough healthy fats to make for a fully satisfying meal.
Feel free to experiment with different flavors and textures. Try spinach and black beans, or acorn squash and quinoa.
Have fun with the presentation and impress dinner guests with your culinary prowess ;)
P.S. The skin is totally edible! No need to peel, scrape, or throw away. In most fruits and veggies the flesh close to the skin is the most nutritious, and the skin is full of tummy-loving fiber.
Credit:
Fast-Paced Foodie Original
