Cranberry, Butternut Squash, and Roasted Shallot Couscous -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Side Dishes

Rice and Grains

Cranberry, Butternut Squash, and Roasted Shallot Couscous

Rate it!
Votes (3) | Comments (0)

By Chef Jimmy Schmidt

Posted December 26th, 2007

This article is reprinted with permission from Diabetes Fit Food, by Ellen Haas, (2007, American Diabetes Association)

Diabetes Fit Food

Servings:	8
Author Notes:	Healthy eating expert Ellen Haas’s new book Diabetes Fit Food is a wonderful gift not only for diabetics, but for anyone trying to eat healthier. In its pages are over 200 recipes from America’s top celebrity chefs including Alice Waters, Todd English, Norman Van Aken, Susan Feniger and Mary Sue Milliken, Lidia Bastianich and many more. This particular recipe is by Chef Jimmy Schmidt of Detroit, Michigan's The Rattlesnake Club. With such a pedigree, you might think the recipes would be difficult to prepare, but not so. All are simple and straightforward, using easy to find wholesome ingredients, simple techniques and a short amount of time to produce finished dishes that taste as good as they are good for you.
Ingredients:	1 large butternut squash, cut in half, seeds removed 4 cups whole shallots, peeled 2 tablespoons olive oil or corn oil salt to taste freshly ground black pepper 1 pound fresh cranberries 2 cups water 1 cup granulated sugar 3 cups unsweetened cranberry juice 1 pound couscous 1/2 cup snipped fresh chives 1 tablespoon chopped fresh rosemary
Instructions:	Prep Time: 15 Minutes Cooking Time: 1 Hour 1. Preheat oven to 400°F. 2. In an ovenproof dish, place the butternut squash cut side down. In a small bowl, combine the shallots and oil, and season with salt and pepper, mixing bowl. Place the shallots around the squash and bake until squash and bake until the squash is very tender and slightly caramelized, about 45 minutes to 1 hour. Remove from the oven and allow to cool. Cut the shallots into large dice. Spoon the squash from the skin and cut into large dice. Reserve the dice and discard the skin. 3. While the squash is baking, combine the cranberries, water, and sugar in a large saucepan. Bring to a boil over high heat, then turn down to a simmer, and cook until the cranberries are tender, about 30 minutes. Transfer to a colander, drain the cranberries, and reserve the cooking liquid. Add enough additional cranberry juice to the cooking liquid to measure 4 cups and return to the saucepan. 4. Bring the cranberry liquid to a simmer over medium-high heat. Add the couscous and cover with a tight fitting lid. Stir occasionally, cooking until tender, about 20 minutes. Remove from the heat and transfer to a large ovenproof casserole. Add the cooked cranberries, roasted shallots, squash, chives, and rosemary. Season with salt and pepper. Cover with a lid or foil and keep warm in the oven until serving. Nutrition Facts per 1/2 Cup Serving Exchanges: 2 Starch; 1/2 Fruit; 1/2 Carb; 1 Vegetable. Calories: 246; Calories from Fat 19; Total Fat 2g; Saturated Fat 0.2g; Trans Fat 0.0g; Polyunsaturated Fat 0.3g; Monosaturated Fat 1.3g; Cholesterol 0.0g; Sodium 10mg; Total Carbohydrate 54g; Dietary Fiber 4g; sugars 23g; Protein 5g.