Please even the vegan eaters around the Thanksgiving table this year by serving a colorful stuffed butternut squash, which serves as a rich, slightly sweet vessel to house zesty Mediterranean flavors like olives and sun-dried tomatoes. The hearty dish balances rustic roasted vegetables with bright lemony acidity, bringing something a little different to the holiday spread, or any winter meal.
• 1-2 butternut squashes
• 3 tsp extra virgin olive oil, divided
• 1 cup pearl couscous
• 1½ cups water
• ¼ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp table salt, divided
• 1 cup chopped kale
• 2 Tbsp all-purpose flour
• 1 cup vegetable broth
• ¼ cup freshly squeezed lemon juice
• ½ cup chopped cherry tomatoes
• ¼ cup chopped sun-dried tomatoes (from a jar)
• ¾ cup chopped olives (such as stuffed manzanilla)
• 1 Tbsp chopped parsley
1. Preheat the oven to 450ºF. Carefully cut the butternut squash in half lengthwise, and place the pieces cut side up on a baking dish. Drizzle with 1 teaspoon of olive oil, and bake for 45 minutes until fork-tender.
2. While the butternut squash is roasting, make the couscous. Add water to a medium pot, and bring it to a boil. Toss in the paprika, garlic powder, onion powder, 1 teaspoon of olive oil, and ¼ teaspoon of salt, and then add the couscous. Lower the heat to a simmer and cover with a lid. Allow it to simmer until all of the liquid is absorbed, about 8-10 minutes.
3. Heat a large pan over medium-high heat. Add 1 teaspoon of olive oil and toss in the chopped kale. Saute until wilted, stirring frequently to prevent burning. Once wilted, toss in the flour.
4. Stir to coat everything, then immediately add the vegetable broth. The mixture should thicken in about 2 minutes.
5. Remove the kale mixture from the heat and add the lemon juice and ¼ teaspoon of salt. Toss in the cherry tomatoes, sun-dried tomatoes, olives, and parsley. Add the cooked couscous and stir everything up until it is well combined. Taste and add more salt as needed.
6. When the butternut squash sections are done, remove from the oven and carefully scoop out the insides with a spoon. Mash them with a fork or potato masher and add about a half cup of the mashed butternut squash to the couscous mixture, stirring it in well.
7. Stuff each squash with the couscous mixture and sprinkle the top with a little more parsley. Serve and enjoy!
For more healthy Mediterranean recipes and cooking videos, visit RecipeHippie.com.
Though teasing culinary traditions from overseas, many of the ingredients for this butternut squash dish can be sourced straight from your favorite winter farmers market. Along with finding market schedules at FarmFreshRI.org, here are two shop-local options tailored to the foodie holiday:
Farm Fresh RI compiles boxes of local produce, a fresh pie, and cranberry sauce made by Harvest Kitchen, with the option to purchase a box to donate, too. Order by November 15 for November 26 or 27 pickup at 10 Sims Avenue, Providence, FarmFreshRI.org/thanksgiving-2024
Over 45 local vendors gather for this special edition of the Tiverton Farmers Market, with a focus on cranberries, along with a variety of fresh veggies, herbs, seafood, meats, and more. November 24, 10am-2pm, 10 Quintal Drive, Tiverton Middle School, TivertonFarmersMarket.com
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