Couscous and butternut squash
I’ve never brought myself to like any kind of pumpkins or squash. Back home in Calcutta, pumpkin is cooked and had in all forms – steamed, curried, fried and baked. I’ve flatly refused to eat it every time except for when it was fried with batter. Not the healthiest – I know. But my entire perspective towards the pumpkin family changed when I landed in Chicago. That I’m blogging about butternut squash shows that I’ve turned a 180 degrees on my indifference scale. And all that credit goes to a dear friend Sarah, whose simple but absolutely delish butternut squash soup bowled me over. She probably is not aware of my prior hatred and then gradual transformation but I have been cooking several butternut squash and acorn squash recipes and absolutely loving it . Here’s the recipe for y ou. (C = cup, T = tablespoon, t = teaspoon) Ingredients Spice group: 1 T olive oil or ghee Salt to taste ¼ t pepper 1/3 C crumbled goat cheese, extra for topping ¼ C broken cas
