Butternut Squash and Rice or Couscous

Ingredients

• 1 medium butternut squash
• 1 can of diced tomatoes
• 1 medium yellow onion
• 2 tbsp olive oil
• Dried oregano
• Dried basil
• Herbs de Provence (optional, substitute thyme)
• 1-2 bay leaves, whole
• Salt and pepper to taste
• Plain greek yogurt (topping)

Instructions

1. Top the butternut squash and cut between the neck and the gourd base

2. Slice downward along the sides of the squash neck to peel. Do not peel the base of the squash yet.

3. Scoop the seeds from the gourd base and any that you see in the neck with a metal spoon or scraper tool

4. Slice the gourd base into 1" rings and chop the peel from around the edges (it's ok if it's a bit rough but don't leave peel on it)

5. Slice the neck into 1" rings and cut into nine pieces each with a crosshatch # pattern or quarter if it's too small for the # pattern

6. Cut the base rings into similarly sized pieces

7. Heat a large pot or dutch oven and add 1tbsp olive oil to it

8. Sauté the squash for about 10 minutes until slightly soft. Stir as little as possible to allow them squash to scorch a little. Alternatively, roast it in the oven at 375 for about 15 minutes

9. Remove from the pan and reserve

10. Sauté the onion until translucent

11. Add the squash back to the pot, along with the can of tomatoes with liquid and a can of water

12. Add herbs and spices (until your ancestors tell you to stop) and bring to a boil

13. Simmer for about 15-20 minutes until the squash is soft

14. Remove the bay leaves and serve over couscous or rice, topped with plain greek yogurt