Autumn Couscous Bowl

1 2-lb butternut squash, peeled and chopped in 1/2 inch pieces (about 4 cups)
2 cups small cauliflower florets
1 10 oz pkg. couscous
3 Tbsp. butter
1/4 cup sweet Asian chili sauce
1/4 cup shelled pistachios
fresh thyme (optional)
Preheat broiler. Steam squash 5-8 minutes until crisp tender. Transfer squash and cauliflower to baking sheet; sprinkle 1/2 teaspoon each salt and ground black pepper. Lightly coat with cooking spray. Broil 4-5 minutes from heat for 10 minutes, until tender and beginning to brown, stirring once. Meanwhile prepare couscous according to package directions; set aside. In small microwave safe bowl combine butter and chili sauce. Cook on high just until butter is melted.  Top couscous with vegetables, pistachios, chili-butter and thyme. Stir to combine and serve.

Roasted Sweet Potatoes and Greens

1 1/2 to 2 lb. sweet potatoes, scrubbed
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp black pepper
2 garlic cloves, sliced or minced
2 cups arugula
1/4 cup cider vinegar
Preheat oven to 400. Cut sweet potatoes in half lengthwise and then cut into wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper. Roast in preheated oven 15 minutes, toss, then roast 15 minutes more until tender Sprinkle with garlic and return to oven 5 minutes more or until the garlic is softened. Remove from oven and sprinkle with arugula and vinegar and serve.


Recipe from Better Homes and Gardens October 2011 issue.