It's Secret Recipe Club reveal day! It's basically the Secret Santa of the food blog world. It's always fun to discover a new blog and peruse their recipe collection!
I immediately fell in love with my blog assignment this month – The Cookin' Chemist. Tessa is a pharmacist by day, foodie by night! I can relate to her in a way because my original career path was to become a pharmacist… but we all know how that panned out. But anyway, I've always loved the science behind food more than anything, so I have a feeling Tessa and I have quite a bit in common! And plus, our husbands are our main test subjects for our dishes =)
There's plenty to love about Tessa's dishes. You'll find anything from Apple Cinnamon Oatmeal Cookies to a Whole Grain Artesian Free-Form Loaf. But because we've been trying to eat healthier around these parts, I saw this Spicy & Sweet Squash Bowl and knew that I'd found my choice! I only adapted a couple of things – instead of quinoa, I used couscous. And I had brought home some granola from school, so I used that as my crunch factor instead of some pecans.
Adapted from The Cookin' Chemist
1 & 1/2 cups chicken broth
1 tablespoon curry powder
1/2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 medium to large butternut squash, peeled and cubed
2 teaspoons olive oil
1 teaspoon sugar
1/4 teaspoon cinnamon
salt, to taste
1/4 cup fresh cilantro, roughly chopped
1 cup fresh spinach, roughly torn
1/4 cup crunchy granola
Place the couscous in a medium saucepan with the broth, 2 teaspoons curry, cayenne pepper, and brown sugar. Mix well. Bring to a boil. Cover and reduce heat to a simmer. Cook for about 15 minutes until the liquid is completely absorbed. Let sit for a few minutes. Remove the lid and fluff with a fork. Mix with spinach, cilantro, and butternut squash pieces.
Divide the couscous mixture between plates/bowls. Top with the crunchy granola and dig on in!