I have a lot of squash at home currently and as I’m not such a big lover of soups, I prefer to roast squash. With just salt & pepper, the taste is amazing!
I think you can use any variety of pumpkin or squash that you want as I already tried this recipe with festival squash and delicata squash and it turns out delicious both times.
This recipe doesn’t take a long of time to prepare and doesn’t need a lot of ingredients.
Ingredients: (for 2 people)
– a cup of couscous
– 3 tbs of houmous (I like the one with tomatoes but it depends on your taste)
– olive oil
– coriander or basil if you have (this time I didn’t)
Cut in half the squash and the remove the seeds with a large spoon.
Cut the squash in chunks (medium size), cover them with olive oil, season with salt, pepper and paprika and lay out on a sheet of baking paper.
Put in the oven for 20 to 30 minutes (depending on the size of your chunks) at 200°C.
In the meantime, cook the couscous (normally in the same amount of boiling water during 5/6 minutes).
When your chunks of squash are cooked, let them cool a little and then remove the skin as it’s more easy now.
Add to the couscous, mix and add houmous and coriander. Enjoy!