I really enjoyed this recipe. It was easy to follow and simple to make. To make butternut squash easy to peel I cut it into 3 big chunks first that can stand on the counter and slice off the skin from each piece, downward, with a large, sharp knife. I substituted dried cranberries for raisins. I felt like it was lacking a bit of flavor but I'm not sure what I would change, maybe some sweetness or more spice. Would definitely make again.
Butternut Squash with Cumin Couscous
Andyveggie Posted: 03/23/09
CAgirlinIA Posted: 09/24/10
I have been making this recipe since I read it in Real Simple 3 years ago. In my opinion it is the best thing about summer ending....I can make this recipe! As much as I hate to peel and cube butternut squash, this recipe makes it worth it. I am a flexatarian, my husband hates squash so I have this all to myself for a week of feasting (it does not freeze well) and it gets better as the days progress. I like to eat it with whole wheat couscous, slivered almonds and fresh parsley - toasted pine nuts also work well.
h82w8lt Posted: 02/21/09
Great recepie but alot of prep. Serves alot more than the stated 4-6. Would definately make it again. To save time, chop all of the vegetables ahead of time.
eFratMath Posted: 01/06/10
As a relatively new vegetarian, I loved the sound of this recipe... but mine was turning out VERY soupy/runny, and quite frankly, I felt that it was missing something, flavor-wise. (In fairness, I omitted the raisins and almonds, as I didn't happen to have any on hand.) In order to make it less soupy, and more stew-like, I opted to add around 1/4 c. of almond butter to the squash mixture, along with some hot pepper flakes, and a few additional pinches of the rest of the spices on the ingredient list. Additionally, I added around 1 and a 1/2 teaspoons of agave nectar. With these changes based on my personal tastes, I fell in love with this dish, and will definitely use it as a starting point again in the future.
Clobberella422 Posted: 12/14/12
Very good and easy. The only changes I made were to use a whole can of tomatoes and to use only half the broth. The flavors were a bit more concentrated that way, and it wasn't too soupy. This would take no time at all if you used pre-cut squash.