Butternut Squash With Cumin Couscous Recipes

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SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS



Spiced Butternut Squash Stew with Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
6 canned plum tomatoes, crushed
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces
1 (16-ounce) can chickpeas, drained and rinsed
3 cups chicken broth, low-sodium canned
1-inch strip lemon zest
1/2 cup golden raisins
4 cups chopped spinach (about 5 ounces)
Juice of 1/2 lemon
1/4 cup toasted sliced almonds
1 1/2 cups chicken broth, low-sodium canned
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup couscous

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
  • Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
  • Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

BUTTERNUT SOUP WITH CUMIN



Butternut Soup with Cumin image

Provided by Lydie Marshall

Categories     Soup/Stew     Vegetable     Spice     Butternut Squash     Fall     Winter

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
3 medium onions, peeled and sliced (3 cups)
3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups)
2 teaspoons salt
Freshly ground black pepper
1 teaspoon ground cumin
3 sprigs of fresh thyme
3 cups chicken broth, vegetable broth, or a commercial broth or bouillon cubes
Croutons

Steps:

  • In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
  • Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn.
  • Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
  • Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons.

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