It’s been a while since I wrote a recipe in my blog. I added a review of ”Simply Scandinavian” cookibook I was asked to write and I added it into my pages. Relocating to London took some time, but now we’ve settled down and I can say from the bottom of my heart: I love London. The supermarkets are wonderful, I can find whatever I need to from Thai to Japanese. This internationality makes cooking so much easier when one doesn’t have to hunt ingredients for certain dish with cats and dogs.
For me as a Finn, using pumpkins in cooking is not familiar. To be honest it was last year when I actually tasted pumpkin served with meat. Of course I have eaten pumpkin pie at Halloween, but that’s about it. Anyway, my new beloved ingredient is butternut squash. It goes well with a risotto, couscous even with a roast too. I did vegetarian risotto using butternut squash and it was tasty. The following recipe is a couscous which can be a vegetarian or chicken one, you decide. The secret part of it is the butternut squash, which gives sweet flavour and betrays replacing the meat if needed.
1 mid size butternut squash
3 tbs pesto (green)
(2 chicken breatss sliced, if wanted)
1. Peal and cut the butternut squash. mix cubes with some good quality olive oil, black pepper and salt. Cook teh cubes on a baking tray in the oven for 20min so that the cubes become soft and brownish.
2. Cook the couscous. Boil 2 dl of water add the couscous, put the lid on and let it rest for 5-10 min.
3. Half the cherry tomatoes.
4. Add 3 tbs of pesto into couscous and mix it well. Add cooked butternut squash cubes, cherry tomatoes, rocket salad, salt and pepper into couscous. If you want to have a non-vegeterian version add the cooked chicken slices.
Enjoy, this is a healthy and fresh tasting dinner!