Pumpkin Farm + Middle Eastern Squash Recipe Two Ways

Hi everyone! In an effort to support local businesses, I wanted to share with you guys, my latest trip to the local pumpkin patch, Cammas Hall Farm. The lovely owner of the farm, Jonathan, helped me choose the sweetest squash and so keep watching to see me make a delicious recipe using the produce that we picked (Farm to Kitchen at its best!).

Middle Eastern Squash Recipe Two Ways

Stav Gal Hi everyone! In an effort to support local businesses, I wanted to share with you guys, my latest trip to the local pumpkin patch, Cammas Hall Farm. The lovely owner… Cooking Pumpkin Farm + Middle Eastern Squash Recipe Two Ways European Print This

Serves: 4 Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the squash:

3 sweet squash
3 tbsp olive oil
2 tsp of each: paprika, salt, pepper, cinnamon
3 tbsp honey

For the couscous:

1 cup couscous
1/4 cup + 1 1/2 cup boiling water
2 tbsp olive oil
1 onion, finely chopped
Bunch of parsley, finely chopped
1/3 cup pecans, roughly chopped
2 flat tsp of each: cinnamon, turmeric, salt, pepper

For the yogurt:

2 cups yogurt
1 garlic clove, crushed
1 tbsp lemon juice (optional)
1 tsp of each: paprika, sumac, turmeric, salt, pepper

For Garnish:

Chopped parsley
Pomegranate seeds
Pumpkin seeds (optional)
Pecans, roughly chopped (optional)
Almonds flakes (optional)

Instructions

Preheat the oven to 210 degrees.

Start by preparing the squash (that will be the hardest part). Using a knife, carefully cut the top off 2 of the squash and use a spoon to scoop out the seeds. Slice the other squash into slices. Place them all on an oven tray and rub with olive oil, honey, salt, pepper and paprika.

Roast the squash. Place the squash in the oven (leaving out 5 chunks of the squash for the couscous) for about 35 minutes (until very soft and tender when poked with a fork). Time will depend on the size and variety of your squash.

While the squash is roasting, prepare the couscous. Place a small saucepan on high heat, add the olive oil, chopped onion, the chunks of squash and all the spices and stir for about 5 minutes. Add 1/4 cup of water and cover until the squash pieces are tender. Take off the heat. Add the couscous, parsley, pecans and boiling water. Mix well and cover.

Mix in a small bowl 2 cups yogurt, 1 garlic clove, crushed, 1 tsp of each: paprika, sumac, turmeric, salt, pepper and set aside.

Time to assemble and garnish. Place the squash “bowls’ on a big platter. Fill them with couscous and place the rest of the couscous around them. Using a tbsp spread the spiced yogurt across the rest of the platter. Top it with the roasted squash chunks and then garnish it all with chopped parsley, pomegranate seeds, pumpkin seeds, pecans, roughly chopped and almonds flakes.