Winter Squash & Cous Cous Salad

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Halloween is officially over and the holidays are on their way… something which excites me more than you can know. I love, love, love Christmas and all the special days that surround it,¬†which¬†since our two year stint in the States now includes Thanksgiving too. So over the next two months we will be eeking out every last second of festive fun in the only way we know how – food, drink, film and friends, and not necessarily in that exact order.

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Being the simple beings that we are, we relish any opportunity to cozy up and make the most out of these incoming winter months, and I will no doubt be making the most of all that squash and pumpkin, some of which will undoubtedly find its way on here. Let’s start as we mean to go on then and get cracking with a stonkingly good winter salad recipe – yes, the roasting might take a while but the rest is just a matter of simple assembly.

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It may sound like a weird combination but I served it with pie and kale – I used it as the potato replacement, and it definitely worked… Hubby heartily approved. The flavours are really reminiscent of stuffing rendering it a perfect Thanksgiving side dish and it’s already on my ‘planning way ahead’ menu. Eek! Cannot wait… holidays are comin’, holidays are comin’.

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ingredients

1 squash/gourd/small pumpkin

1 cup frozen garden peas

1 cup cooked cous cous

1/4 cup toasted flaked almonds

1 sprig rosemary, finely chopped

1 tbsp finely chopped fresh sage

extra virgin olive oil

sea salt and black pepper

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method

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Pre-heat the oven to 200 degrees celsius/350 fahrenheit.

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Halve, de-seed, roughly chop and peel the gourd, then chop into small chunks. roast in the oven with a tablespoon of oil, salt, pepper and chopped herbs for about an hour.

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Soak 1 cup of cous cous in 1 cup of freshly boiled water, cover and let stand for 10 minutes before fluffing with a fork.

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Quickly defrost the peas by covering them in a cup of freshly boiled water, leaving for five or so minutes and then drain.

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Lightly toast the almonds in a heated skillet ensuring, tossing frequently so they don’t burn.

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Remove the squash from the oven and stir through the cous cous, peas and almonds along with a little more oil and seasoning. Serve warm, at room temperature or even cold the next day.

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One Response to “Winter Squash & Cous Cous Salad”

  1. Tora says:

    This looks yummy! It’s like a Mandarin food.

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