Author Notes: My wife inspired the creation of this recipe by asking if I could deconstruct a squash and sage ravioli dish that she had recently enjoyed. The resulting course is a deliciously simple, yet richly flavored dish that would be equally at home served with a braised lamb shank, or a simply prepared fish filet. I made the dish with a small grained couscous, but I’m sure it would work as well with the larger, “Israeli” variety.
- Oui, Chef
- 8 tablespoons unsalted butter
- 1/2 cup low sodium chicken stock
- 15 small-medium fresh sage leaves, thickly sliced
- Freshly grated nutmeg
- 1 cup couscous, cooked to the producers instructions, and kept covered and warm.
- 1/3 cup roughly chopped walnuts, lightly toasted in a skillet.
- 2 cups 1/2” x 1/2” cubes of butternut squash.
- Freshly grated parmesan
- Kosher salt and freshly grated white pepper to taste.
- Peel, seed, and cube the squash, steam for eight to ten minutes, until just cooked through, remove from heat and reserve.
- Cook the couscous per the producers instructions, cover and let rest in the pan to keep warm.
- Melt the butter in a heavy bottomed skillet over medium heat until the milk solids turn a lovely golden brown. When that happens, and with the butter still on the heat, add the chicken stock, sliced sage, and the freshly grated nutmeg (I used about an 1/8 teaspoon, use more or less as you wish). Cook the sauce, stirring frequently, until slightly thickened and reduced to about 1/3 cup, remove from the heat, season with salt and pepper, cover and keep warm.
- To serve, fluff the couscous with a fork, and toss it into the pan with the sauce. Add the cubed squash and chopped walnuts, stir to incorporate and reheat gently if required. Make a final check for seasoning and serve with a light dusting of freshly gated parmesan.
- This recipe was entered in the contest for Your Best Butternut Squash
- This recipe was entered in the contest for Your Best Couscous Dish