Roasted Butternut Squash and Jerusalem Couscous
with Chopped Baby Spinach
It’s fair to say that like the majority of males our Head Chef Patrick is far more personable once he’s fed. In the 2 hours following a meal he is truly a delight to be around, but as the minutes tick on he becomes a little less coherent until hunger takes hold and Pandora’s box is flung wide open. This little life saver is a quick dish he makes for himself in the throes of such hunger. May it bring smiles to your dinner table too!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
⅓
Giant Couscous
(Contains Cereals containing gluten)
2
Butternut Squash
1
Red Pepper
1
Green Pepper
2
Baby Spinach
3
Coriander
2
Mint
1
Red Wine Vinegar
(Contains Sulphites)
3
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees.
To dismantle your butternut squash chop it in half widthways to separate the top from the bulb at the bottom. Put the flat part of each half on the chopping board, then chop downwards to remove the skin. Chop the bulb in half widthways and remove the seeds with a spoon. Finally chop the squash into 2cm cubes.
Remove the core from the peppers and chop them into roughly 2cm chunks.
Toss the peppers and butternut squash in 1 tbsp of olive oil and a good pinch of salt and pepper and place on a baking tray. Cook on the top shelf of the oven for around 25 mins until a little crispy at the edges.
Boil a medium sized pot of water with ¼ tsp of salt for your Jerusalem couscous. Once boiling add the couscous and turn the heat to a gentle boil (so the pan doesn’t bubble over) and cook for 8 mins. The couscous is ready when soft enough to eat but with a slight firmness left in the middle. Drain and keep to the side.
Whilst everything is cooking roughly chop the spinach, coriander and the mint leaves. Once the vegetables are ready remove them from the oven and pour over the couscous. Stir in the spinach, the fresh herbs and the red wine vinegar. Taste and add salt and pepper if needed.
Serve with a dollop of sour cream and a few more grinds of black pepper.
