Autumn Joy! 🍂
What’s more perfect than a dish that’s as fitting for the main dish as it is served as a bountiful side and tastes just as good as it looks? This trio of fall flavors is so easy to pull together for a weeknight dinner or a lavish addition to a gathering for the season. It’s my Balsamic Glazed Roasted Butternut Squash with Figs and Couscous. I also top it with a little feta (if you’re not vegan, of course) and lots of beautiful pomegranate arils (seeds). There’s plenty of Morrocan spices for the perfect bite of bitter, salty, sour, and sweet. What’s not to love?
It’s officially Autumn and with this change of season, so we lovers of food, go full speed ahead into all the wonderful warm fall flavors. This one combines three of my fall Fall favorites, Pomegranate, Butternut Squash, and Mission Figs. (All grown in my garden, to boot!) Deliciously roasted together, then tossed with simple to prepare couscous. Topped with a little feta cheese and drizzled with a rich and sweet balsamic glaze.
Za’atar Seasoning
Za’atar is a middle eastern spice blend. A delicious and aromatic blend of many different flavors, textures, and fragrances. Even though it varies greatly depending on where you are in the Middle East (some recipes are closely-guarded secrets!), za’atar is generally a combination of dried oregano, thyme, and/or marjoram (woodsy and floral), with sumac (tangy and acidic) and toasted sesame seeds (nutty and rich). Za’atar sometimes contains salt, dried orange zest, dried dill, or the wild herb za’atar (also called hyssop, it grows throughout the Levant and is the mixture’s namesake).
Once you try this delicious blend, you’ll be thinking of zillions of ways to use it. Even on freshly popped corn!
Balsamic Glazed Roasted Butternut Squash with Figs and Couscous
Preheat oven to 400° Cover a baking sheet with parchment paper. If you are using aluminum foil, spray with a non-stick cooking spray, set aside.
Wash and trim the stems from about 6-8 fresh Mission figs. Cut in half, set aside.
Prepare a large 2 lb butternut squash. Peel the skin using a very sharp knife on a flat surface. Cut into 2-inch dice. Put the squash onto the prepared baking pan. Top with about 2 tablespoons of za’atar seasoning and 1 teaspoon salt and 1/2 teaspoon freshly grated pepper. Top with 2 tablespoons of olive oil and using your hands, toss to coat everything well. Don’t crowd the baking pan. If necessary, use two baking pans instead. The best roasted squash is not crowded into the pan and has plenty of room to roast instead of steam.
Roast for about 20 minutes until the squash is tender and browning on the edges. Add the figs to the roasting pan and continue roasting about 10 more minutes. The figs should be very soft and the squash nicely browned on the edges and some over the top.
Make the couscous following the instructions of the package. Usually about 1 cup of water with a pinch of salt. Bring to a boil, then add 1 cup of couscous. Cover the pan and remove from the heat. Let sit for 5 minutes, then fluff with a fork. Done. Set aside.
Balsamic Vinegar Glaze
You can buy glaze already made or you can make your own using balsamic vinegar. It’s a simple reduction. But, be careful. Balsamic vinegar will scorch and burn quickly.
Into a small saucepan, add 1 cup of good balsamic vinegar. Good doesn’t necessarily mean expensive. It is one that tastes very good to you, just on its own. Reducing will bring that flavor out more, so make sure it’s one you like! Add 1 tablespoon of brown sugar, stir to combine. Heat on medium-high to just boiling, then reduce to low. Let the mixture reduce to about half, about 20 minutes. It should be thick like syrup. Set aside.
To Serve Balsamic Glazed Roasted Butternut Squash with Figs and Couscous
Pour the couscous out onto a serving platter. Top with the roasted squash and figs. Top with about 3 ounces of crumbled feta cheese and about 1/4 cup of fresh pomegranate arils. Drizzle with the balsamic glaze and garnish with some fresh mint leaves or parsley. Serve with extra glaze.
Enjoy!
Balsamic Glazed Roasted Butternut Squash with Figs and Couscous
Ingredients
Balsamic Glaze
- 1 cup balsamic vinegar (or substitute with store bought balsamic glaze)
- 1 tablespoon light brown sugar (omit if using premade balsamic glaze)
For the couscous
(If gluten free, substitute with quinoa)
- 1 cup couscous
- 1 cup water
- pinch of salt
Balsamic Glazed Roasted Butternut Squash with Figs
- 2 lbs butternut squash, peeled and cut into 2 inch cubes
- 6-8 fresh mission figs
- 1 tablespoon za'atar seasoning
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh pomegranate arils (seeds)
- 3 ounces crumbled fresh feta cheese
garnish: fresh mint leaves or parsley
Instructions
- Preheat oven to 400° Cover a baking sheet with parchment paper. If you are using aluminum foil, spray with a non-stick cooking spray, set aside.
Balsamic Vinegar Glaze
- You can buy glaze already made or you can make your own using balsamic vinegar. It's a simple reduction. But, be careful. Balsamic vinegar will scorch and burn quickly.
- Into a small saucepan, add 1 cup of balsamic vinegar.
- Add 1 tablespoon of brown sugar, stir to combine.
- Heat on medium-high to just boiling, then reduce to low.
- Let the mixture reduce to about half, about 20 minutes. It should be thick like syrup.
- Set aside.
For the Squash and Figs
- Wash and trim the stems from about 6-8 fresh Mission figs.
- Cut in half, set aside.
- Prepare a large 2 lb butternut squash. Peel the skin using a very sharp knife on a flat surface. Cut into 2-inch dice.
- Put the squash onto the prepared baking pan.
- Top with about 2 tablespoons of za'atar seasoning and 1 teaspoon salt and 1/2 teaspoon freshly grated pepper.
- Top with 2 tablespoons of olive oil and using your hands, toss to coat everything well. Be careful to not crowd the baking pan. (If necessary, use two baking pans instead. The best roasted squash is not crowded into the pan and has plenty of room to roast instead of steam.)
- Roast for about 20 minutes until the squash is tender and browning on the edges.
- Add the figs to the roasting pan and continue roasting about 10 more minutes.
- The figs should be very soft and the squash nicely browned on the edges and some over the top.
Prepare the couscous
- While the figs roast, make the couscous following the instructions of the package.
- Usually about 1 cup of water with a pinch of salt.
- Bring to a boil, then add 1 cup of couscous.
- Cover the pan and remove from the heat.
- Let sit for 5 minutes, then fluff with a fork. Done. Set aside.
- NOTE: Couscous is not gluten free. Substitute with quinoa for a gluten free option.
To Serve
- Pour the couscous out onto a serving platter. Top with the roasted squash and figs. Top with about 3 ounces of crumbled feta cheese and about 1/4 cup of fresh pomegranate arils. Drizzle with the balsamic glaze and garnish with some fresh mint leaves or parsley.
Enjoy
- Karen Harris https://www.bittersaltysoursweet.com
