- In a small frying pan, over medium heat toast 1/3 cup of sliced almonds, about 5 minutes. Watch closely, and stir often to avoid burning.
- In an over-size sauce pan, over medium heat, saute 1 roughly chopped onion in 1-2 tablespoons of olive oil. Continue to cook until translucent and starting to brown. Add 2-3 cloves of crushed garlic and 1 inch section of minced fresh ginger. Add the following spices: 1/2 teaspoon each of cheyenne or chili pepper and nutmeg, 1 teaspoon of ground cinnamon. Reduce heat to low, cook allowing seasonings to release aromas.
-Stir in 1 butternut squash (peeled, de-seeded and roughly chopped into 1/2 inch cubes), 1 large can of crushed tomatoes (lightly drained), 1/3 cup of golden raisins. Liquid level should be sufficient to cook for 30 minutes without drying out, add water or broth if necessary. Allow to simmer, uncovered over low, for 25-30 minutes. When happy with consistency of liquid cover and continue to cook.
- When ready to serve, boil in a small sauce pan 1 1/2 cups of water. Add 1 1/2 cups couscous, turn water off and let stand 5 minutes. Fluff. Place couscous on bottom of serving tray, cover with squash and garnish with chopped parsley.
Yields: 4-6 servings
Time: 1 1/4 hours (some unattended)
Accompany with roast chicken, green beans
Adapted from this recipe on Yahoo Food
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