Nothing brings in the aroma of autumn like a butternut squash roasting in your oven. Keep it simple with raisins and zucchini or add couscous to make it a heartier meal. This recipe comes to us from Lindsay of Happy Herbivore.
Serves 4
- 1 small butternut squash
- 1 tablespoon olive oil
- 1 medium zucchini, cut in half and sliced
- 1/3 cup raisins
- 1 cup vegetable broth
- 4 garlic cloves, minced
- 1 tablespoons onion flakes
- 2 teaspoons ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1 cup canned adzuki beans*
- 1 cup couscous, cooked (optional)
- fresh cilantro, for garnish
*Optional. A popular, sweet, red bean in East Asia, adzuki beans can now be found in the canned food section of most grocery stores. Cooked carrots or summer squash make a good substitute.
Preheat the oven 400 degrees.
Cut the butternut squash in half and sprinkle with a little olive oil. Roast for 25-40 minutes, or until tender. Set aside to cool.
In a medium saucepan over high heat, combine zucchini, raisins, broth, onion flakes, ginger, cumin, cinnamon, paprika and ground coriander. Bring to a boil, reduce heat to medium and cook for 5-7 minutes or until zucchini are cooked, but still a little crisp.
While veggies are cooking, seed the butternut squash and cut into bite-sized pieces.
If using, spoon couscous onto the plate or bowl, then add roasted butternut squash, then adzuki beans. Spoon zucchini raisin mixture over the top, pouring on any extra liquid. Garnish with fresh cilantro and enjoy!
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