Spiced Butternut Squash Summer Salad (Salatat Maftoul)

The first time I had maftoul (sold in the U.S. as “israeli couscous”), I couldnt have been more happy.  I am not a fan of regular couscous, particularly because of the texture.  However, maftoul is actually small bits of pasta that can be used instead of couscous.  It has a nice soft bite to it, and it is amazing.  It is almost like an Arab orzo.  In the Arab world, maftoul is usually served as a side with lots of spices, and sometimes with tomato sauce, and often times with chicken.  However, I decided to make a light summer salad that combines both savory and sweet ingredients. It is great served chilled, and the flavors intensify in the refrigerator.  This recipe can also easily be vegetarian by substituting the chicken broth for your favorite vegetable broth. 

Spiced Butternut Squash Summer Salad
Prep Time: 20 minutes
Cook Time: 30 minutes

3 cups of maftoul (“israeli couscous”)
4 cups of chicken broth (or vegetable broth)
3 cups of diced butternut squash (approx. 1 whole butternut squash)
1 tsp curry powder
1/4 tsp garam masala
1/4 cup dried cranberries, roughly chopped
1/4 cup currants
1/4 toasted pine nuts
salt and pepper

(1) In a pot, combine the maftoul with 3 1/2 cups of chicken broth. Bring to a boil to cook the maftoul. Add a pinch of salt if the broth is low sodium. Once cooked, set aside.
(2) Prepare the other ingredients (i.e. chop the butternut squash, toast the pine nuts, etc.) while your maftoul is cooking.
(3) In a large saucepan, heat 2 tbsp of olive oil.  Add the diced butternut squash, curry, and garam masala. Add the remaining 1/2 cup of chicken broth.  Add a pinch of salt and pepper.  Saute and mix well. 
(4) Once the butternut squash is soft, add the cooked maftoul, cranberries, currants, and pine nuts.  Mix well. Remove from heat.
(5)  Once the salad has cooled, place in the refigerator for at least 2 hours.  Serve chilled.  Top with freshly toasted pine nuts or almonds, as desired.

Curried Butternut Squash Soup

This is a healthy and flavorful alternative to traditional creamy butternut squash soups. The curry and garam masala add a savory kick. This is a picture of a different soup, but it looks similar to this one without the potatoes and creme fraiche.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

1 package of pre-cut butternut squash, dice into small cubes
1 tbsp olive oil
1 tsp butter
1 onion, diced
2 cloves garlic, diced
1/2 cup carrots, diced
1 ripe tomato, diced
1 cup red lentils
4 cups chicken broth (or vegetable broth)
2 cups water
1 tsp cumin powder
1 tsp curry powder
1 tsp garam masala
salt and pepper to taste
chopped cilantro (optional)

(1) Add oil and butter to dutch oven on high heat. When the butter has all melted, add onions and garlic. Cook until tender.

(2) Add cumin, curry powder and garam masala to the onion/garlic mixture. Mix well.

(3) Add butternut squash, carrot, and tomato. Mix well.

(4) Add the red lentils, chicken broth and water. Bring mixture to a boil.

(5) Reduce heat and let simmer for 20 minutes.

(6) Add chopped cilantro prior to serving.

Butternut Squash Gratin

This is a Giada recipe taken to another level – a curried level! I find that many of the recipes on foodnetwork do not cater towards the eastern palette. Butternut squash can be fairly bland without a good amount of spices. I also thought her recipe was overcomplicated, so below is a simplified version. Trader Joe’s has all of these ingredients and their basil pesto is in a jar and very delicious.

Butternut Squash Gratin
Serves 4
Prep Time: 30 minutes
Cook Time: 30 minutes

1 package of chopped and peeled butternut squash
2 tbsp of powdered garam masala
1 jar of basil pesto
1 cup (12 oz) of shredded parmesan cheese
1/4 tbsp of butter, cut into small peices
Salt
Fresh ground black pepper
Preheat oven to 350 degrees.

(1) Boil the butternut squash in a large pot for approximately 15 minutes. Make sure the butternut squash is fork-tender before removing from the boiling water.
(2) Place the butternut squash into large mixing bowl. Add garam masala, salt and pepper to taste. Use a fork to mash the squash and spices together. It should have the consistency of mashed potatoes.
(3) Butter an 8-inch baking dish. Add half of the butternut squash mixture to the bottom of the dish. Add half of the jar of pesto on top of the squash in the baking dish. Add half of the parmesan cheese on top of the pesto.
(4) Repeat the layers, so that you end with a layer of parmesan cheese on top. Add the butter pieces along the top of the cheese. It will melt in the oven and create a nice crispy top layer.
(5) Bake at 350 degrees for about 30 minutes, until golden brown. Enjoy!!