“you can never have too much happy”
Another early day driving to Boston, there always seems to be traffic no matter what time we leave. We left the house at 6 a.m. arrived in Boston at 8 a.m., went to our appointments and by the time we left it was raining. Since it was too early to go to my favorite Wahlburgers restuarant, we went to breakfast in Wrentham and than shopped until it started down pouring. On our way home we discussed what we were going to make for dinner; food always seems to be our main topic of discussion. Ronnie suggested couscous, something that I rarely make but happy that he didn’t suggest polenta again. We try not to eat too much meat, so I made it into a vegetarian dish. Hope you enjoy this recipe.
Couscous with roasted butternut squash, spinach and diced tomatoes
- 1 large bag of spinach
- 2 pounds of butternut squash, diced
- 2 cups of couscous, (follow cooking directions)
- salt, pepper, garlic powder to taste
- vegetable broth and seasoning
- garlic cloves, minced
- olive oil
- a handful of cherry tomatoes
- parmesan cheese (optional)
I bought the butternut squash already cut and peeled, so all I had to do was put them on a baking sheet, drizzle olive oil and seasoning on the squash and roast in the oven on 400° until they were soft.
While the butternut squash was roasting, I sautéed the garlic in olive oil, added the spinach and cherry tomatoes. In the meantime I made the couscous adding the vegetable broth to the water. When the squash was done I added it to the spinach mixture, and served it over the couscous with parmesan cheese. Ronnie loved the vegetables over the couscous, he said it was very tasty.