roasted butternut squash + spicy yogurt + couscous

in "bird and cleaver", "israeli couscous", "roasted butternut squash", "spicy yogurt"
While it is true that we have been lamenting the impending cold snap, and an end to surplus backyard provisions, were not really all that upset. Sometimes it just takes us a while to adjust to change,but once we get warmed up, we're golden. We begin looking forward to the changing seasons, and the changing of ingredients available to cook with. The comforting dishes of autumn are always a welcome change of pace. This dish in particular, is one of our absolute favorites this time of year. It's perfect for everyone. Hearty, vegetarian, tons of different textures, and full of seasonal flavors. Sayonara summer, fall is here!


roasted butternut squash + spicy yogurt + couscous
     (this recipe makes enough for 2 1/2 hungry people)


  • 1 medium butternut squash, cleaned and cut into 1/2" discs 
  •  3 cups pearl couscous, cooked 
  • 1 pint of grape tomatoes 
  • 1/3 cup feta cheese 
  •  1/4 cup toasted almonds 
  •  1 can of chickpeas, drained 
  • cilantro for garnish
spice paste + yogurt sauce

  •  1 small onion, minced
  •  1 garlic clove, minced
  •  1 1/2 tsp. ground coriander
  •  1 tsp. cumin
  •  1/4 tsp. cayenne (optional)
  • 1 tsp. paprika
  •  1/2 tsp. Garam Masala
  • 1 small container Greek style plain yogurt 
  • 1 tablespoon grapeseed oil


for the spice paste:

Heat oil in medium saute pan over medium heat. Add onion, garlic and ginger. Cook until fragrant and soft. Be careful not to brown.
 Turn heat to low. Add remaining ingredients, except yogurt, cook 2 minutes.
Remove from pan and set aside.
When cool add mixture to yogurt, to taste. *This spice paste makes quite a bit. I only used about 1tsp. for the sauce, but it will keep in the fridge and you can use more to season the dish as you like.
salt and pepper to taste.

for the squash:

Preheat oven to 400 degrees.
Peel butternut squash and cut into 1/2 inch rings/ circles.
Lightly drizzle squash with olive oil.  Sprinkle with kosher salt.
Place in shallow baking dish.  Roast 30-40 minutes, or until soft when pierced with a fork.


for the couscous:

Heat 1 tablespoon olive oil in a pan.  Add tomatoes.
Salt lightly, and cook until the tomatoes have softened.  About two minutes. Gently break them apart with a spoon. Remove, set aside.
 In the same saute pan used for spice paste, add 1T. olive oil and turn heat to high. Add chickpeas and cook until starting to brown and slightly crispy. Remove from heat and set aside.
Combine tomatoes, chickpeas, couscous, feta, and almonds. Serve over squash. Garnish with fresh cilantro and yogurt sauce. enjoy.

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