Roasted Butternut Squash with Israeli Couscous

I love butternut squash and I love Israeli I had make a dish to put them together.


1 small butternut squash
1.5 cups of israeli couscous (also called pearled couscous)
1 tbsp of dried basil
1/4 tsp of cinnamon 
1/4 tsp of ground ginger
1/4 tsp of salt
pinch of nutmeg
3 cups of broth or water
2-3 handfuls of spinach


1) Cut squash in half length wise, place in an oven safe dish skin side down. Bake @ 350 for about an hour. 

2) While the squash is baking place couscous, spices and broth in a pot and cook until the couscous is al dente.

3) When the squash is done, carefully remove it from the oven and cut cross section into the meaty side. Try to avoid cutting the skin. Spoon the cubes and toss into the pot with couscous. Add the spinach. Cook for a few more minutes until the spinach is wilted and everything is well mixed.

Butternut Squash Patty

Hello butternut squash sweetness! The satiating fall flavor is lip-smacking delicious when combined with wild rice.  This is one of the easiest vegetable burgers to make.


1 small butternut squash

1 cup of wild rice

2 cups of broth

1/2 cup of raisons

1 tbsp of dried basil

1/4 tsp of ground turmeric

1/4 tsp of ground fenugreek

1/4 tsp of ground ginger

1/4 tsp of himalayan salt


1) Cut the butternut squash in half, scrape out the seeds and bake at 375 degrees for 1 hour. You don’t need to oil it. Just place it in the oven in an oven safe dish. 

2) In a rice cooker combine the rice, broth, raisons and spices. When the butternut squash is done, scrape the meat into a bowl.

3) When the rice is done fold it into the squash meat, and shape into patties. 

Yea, it’s that easy!