Recipe by Sherri Brooks Vinton
1-2 pounds winter squash, peeled seeded and cut into 1-inch dice
2 tablespoons butter
1/2 cup apple cider, water or stock
2 tablespoons fresh herbs such as sage, rosemary or thyme (optional)
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
3/4 cup couscous
Saute squash in butter in a medium skillet until beginning to soften, about 3-5 minutes.
Add cider and seasonings and bring to a boil.
Cover, reduce heat and simmer until tender. about 15 minutes
Remove cover and boil off any remaining liquid.
Make couscous: Bring water to a boil
Add seasonings and couscous, cover and remove from heat.
After 5 minutes, fluff couscous with a fork.
Add couscous to squash. Stir to combine and serve.
Serves 4 as a side dish.
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