Ingredients
Units
Scale
- 1 delicata squash
- 1 Tbsp olive oil
- salt & pepper
- 1 cup Bob's Red Mill Whole Wheat Pearl Couscous
- 4 Tbsp Tillamook Unsalted Butter
- 1 large head of kale
- 2 garlic gloves, minced or pressed
- 1/3 cup dried cranberries
- 1/3 cup pepitas (roasted shelled pumpkin seeds)
Instructions
- Preheat the oven to 400F.
- Slice the squash in half, lengthwise, scoop out seeds, and then cut into half-moons 1/2" think each. Toss with the olive oil, and about 1/2 tsp each salt & pepper. Arrange in a single layer on a baking sheet, and bake for 20 minutes (or until soft).
- While the squash is cooking, prepare the whole wheat pearl couscous according to the directions. Set aside 1 Tbsp of the butter to melt into the couscous when it's done.
- To prepare the kale, chop the kale leaves and heat a heavy, large skillet (with a lid) over high heat.
- When the skillet is VERY hot, add the kale and 1/4 cup of water. Cover, and let cook for 1-2 minutes. When the kale is steamed (it will be moist and bright green), remove the lid.
- Press in the garlic, add butter, 1/2 tsp salt and 1/2 tsp pepper. Stir briskly so as not to burn any kale, but allow for some darkening of leaves while the water cooks off and the garlic slightly cooks — 2-3 minutes.
- Remove the kale from the heat, and toss with the prepared whole wheat couscous. Transfer to your serving dish and arrange the squash on top, along with the dried cranberries and pepitas.
- Serve warm!