Butternut Squash, Browned Butter And Sage Couscous

1. 1

   Peel, seed, and cube the squash, steam for eight to ten minutes, until just cooked through, remove from heat and reserve.

2. 2

   Cook the couscous per the producers instructions, cover and let rest in the pan to keep warm.

3. 3

   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.

4. 4

   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.

No additional tips available.