We have finally had a modest success with butternut squash, and I am delusionally pleased with myself after so many years that went bust. We only have a few and they are relatively small, but they taste wonderful and are such a versatile squash.
This dish is curryish, it uses curry powder and coconut milk but I'm sure anyone who really knows anything about curry would be horrified by the corruption. To accommodate our little eater this version doesn't have much liquid and the flavors are quite mild. You could easily double the broth or half the veggies if you want a soupier mix, and add more spice for additional heat.
I love the firm garbanzo beans with the squash and have been enjoying cauliflower in everything lately. Little Smith likes us to call it 'white trees', perfect foreshadowing of winter. I like to roast the veggies first which improved the flavor and texture.
Squash, Cauliflower, and Bean Couscous: this has been adapted fom many recipes over time, but I haven't kept track of the evolution!
- 1 small butternut squash, pealed and chopped in 3/4" cubes
- 1 small head of cauliflower cut into bite-sized pieces
- 1/2 medium onion, thinly sliced
- 1 can garbanzo beans, drained and rinsed
- 1 can whole coconut milk
- 1 tablespoon yellow curry powder (this is mild, double for more heat)plus 1 tsp for roasting veggies
- 1 1/2 tsp brown sugar
- 1 tsp soy sauce or nutritional yeast
- olive oil and salt for roasting
- couscous (I use the quick cooking type)
Roast the veggies for 20-30 minutes depending on how tender you like them (Little S likes his soft so we go a full 30), tossing every 10 minutes. Set aside.
Meanwhile cook couscous and set aside. It needn't stay very hot as the veggies will warm it up as you serve.
Heat a large wok or frying pan over medium heat. Add 3/4 c of the coconut milk and stir for a few minutes. Add the curry powder and stir, smoothing out any lumps, for 3-4 minutes.
Add the sliced onion and toss to coat, add the remaining coconut milk, sugar, and soy sauce. Bring to a simmer and stir occasionally for about 5 minutes until the onions begin to soften. Add the garbanzo beans and simmer, stirring occasionally for an additional 5-10 minutes, until the beans soften.
Add the roasted vegetables and toss to combine for 2-3 minutes. Plate with the couscous first, then top with the vegetable mixture.
Little Smith loves this meal, I think the sweetness and textures make it an easy sell for children, and it's such lovely colors for the season.
I like that the clean up is pretty easy and that you can roast the veggies in advance and then prepare dinner in just a few minutes. It would also be excellent with rice if you have a little more time, or quinoa of course (everything is good with a little quinoa I think). This is my favorite way to cook, versatile and simple!