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FareShare Gazette -- November 2006 Recipes

FareShare Gazette -- November 2006 Recipes is built on Butternut Squash Peeled And Seeded, Olive Oil, Ground Cinnamon, Refrigerated Marinara Sauce, and Parmesan Cheese If Desired. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 lb
• 3 tbsp
• 1/4 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer.

2. 2

   Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

3. 3

   Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.

4. 4

   Add to squash.

5. 5

   Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse).

6. 6

   Add couscous to vegetables and toss with 2 tablespoon oil to coat.

7. 7

   Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

8. 8

   Heat 8-inch nonstick skillet over Medium heat. Add sausage; cook 3 to 5 minutes or until browned on all sides. Drain.

9. 9

   Stir in all remaining ingredients except cheese.

10. 10

    Reduce heat to Medium-Low; cover and cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink in center.

11. 11

    Sprinkle with cheese; cover and cook just until cheese is melted. This can be served over pasta.