Friday, November 18, 2011

Guest Blogger: Miss Pinny from Home Skillette

We are so excited to share a very special treat with you today.  Today’s post is written by a fellow Louisville blogger, Melissa (a.k.a Miss Pinny) of Home Skillette.  When I asked Melissa if she would share a Thanksgiving-worthy recipe with us, I had no idea that she would produce the following display of scrumptiousness. 

Oh my!

Cook up the following to compliment your Thanksgiving meal, and I promise you that your guests will thank you!

You can check out more food goodnessness at Home Skillette.  After that, click on over to Miss Pinny Design and Bee Wares to see Melissa’s other talents.

Indian-Spiced Fall Veg with Israeli Couscous

Indian-Spiced Fall Veg with Israeli Couscous

Want to try something new with your sweet potatoes this year? This perfect blend of spicy, sweet and salty will keep you warm and cozy this holiday. Works excellently as a side or an entree.

Indian-Spiced Fall Veg with Israeli Couscous

Serves 4-6

1 small butternut squash, about 2 lbs
peeled, cored and diced into 1 inch cubes
1 red garnet sweet potato, peeled and diced into 1 inch cubes
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp each turmeric and garam masala
1/8 tsp fresh grated nutmeg
1 1/4 cup boiling water
2 black tea bags, preferably orange spice
2 tbsp unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
*1/2 seeded and finely diced habanero pepper
1 tsp whole cumin seed
1/2 cup slivered almonds
1 cup Israeli couscous
1/2 cup golden raisins

*for less spicy dishes, use jalapeno instead

Set oven to 400 degrees. In a large mixing bowl, combine the butternut squash, sweet potato, olive oil, salt, pepper, turmeric, garam masala and nutmeg. Toss together until the veggies are thoroughly coated with the oil and spices. Spread evenly on a baking sheet and roast for 35-45 minutes, until cooked through but not scorched.

Indian-Spiced Fall Veg with Israeli Couscous 

As they are roasting, steep tea bags in boiling water for 5 minutes. Set aside. Place butter in a pot and melt over medium heat. Once the butter has formed a foam, saute onions until almost clear.

Add the garlic and habanero, sauteing another 2 minutes, careful to not burn the garlic. Remove completely from pot and set aside. Place pot back on heat and add cumin, almonds and couscous, toasting for about 3-4 minutes, stirring occasionally.

Indian-Spiced Fall Veg with Israeli Couscous

Once the couscous has turned a deep golden color and the almonds a light brown, add the reserved tea. Stir and bring to a boil. Cover, reduce heat and simmer for 8-10 minutes, taking point to stir intermittently. Once cooked thoroughly, place the couscous, onion mixture and roasted veggies (making sure to take advantage of any oil left on the baking sheet) in a large serving bowl with the golden raisins.

Indian-Spiced Fall Veg with Israeli Couscous

Ever so gently, mix together until all ingredients are combined and evenly distributed.

Indian-Spiced Fall Veg with Israeli Couscous

Salt to taste. Serve immediately.


  1. Sounds amazing! Always on the look out for great vegan or vegetarian dishes. Thanks.

  2. This recipe looks very tasty. Thanks for sharing!


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