*I realize that I have posted one too many butternut squash recipes to this blog but I just can’t help myself. We are a butternut squash family and in the fall and winter I say “tis the season to eat all things squash.” The only downside to butternut squash (because it certainly isn’t the flavor) is that you get a serious wrist workout trying to peel and cut the thing. But good news: your friendly neighborhood Costco has fresh precut butternut. Get it before its gone. And p.s. Costco was boycotted for selling Israeli products so I don’t mind giving them a little plug here in return for their effort. (Read Costco article from way back)
3 tablespoons olive oil
1 onion, chopped
1 1/2 teaspoon garlic, minced
28 ounce can of whole tomatoes, drained and chopped
1/2 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cayenne pepper, crushed
2 pounds butternut squash, cubed
16 ounce can chickpeas, drained
3 cups chicken broth
1/2 cup golden raisins
4 cups chopped spinach
1/2 teaspoon lemon juice
Couscous, cooked according to package directions
1) Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally until soft and golden. Add the garlic, tomatoes, cinnamon, coriander, cumin, and red pepper. Cook for 3 more minutes.
2) Add the squash, chickpeas, broth, and raisins and bring to a simmer. Cook, partially covered, about 20 minutes or until the squash is tender.
3) Stirn in the spinach and cook 3 minutes.
4) Serve over Couscous.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.