Eco Lesbo Vego

Friday Feast: Rosemary Butternut Pumpkin with Couscous

March 14, 2010 at 10:58 pm 3 comments

Another belated Friday Feast… this is a recipe Yankee Elv has made before, with butter. Yesterday she cooked it up for me vegan-style. Basically the only thing that changed from her previous version was using Nuttelex (vegan margarine) instead of butter. It tasted the same to me… gorgeously soft, savoury-sweet goodness. Perfect rainy-day eating, which is good, because we’re about to hit our third straight week of rain (by which I mean, days during which it has rained, not a constant monsoonal bucketing down – this is Australia, after all).

I love any recipe that allows me to use goodies from my garden (few that they are), and for this one we snip sprigs of fresh rosemary off the bush near the letterbox!

Yankee Elv created this recipe based on The Pioneer Woman‘s recipe for Sweet-Roasted Rosemary Acorn Squash Wedges.

Rosemary Butternut Pumpkin with Couscous

Ingredients:

• 1 butternut pumpkin (aka butternut squash), roughly chopped
• 2 red onions, roughly chopped
• Olive oil (not a huge amount)
• Salt to taste
• 8 tabs vegan margarine (that is, 115g, 0.25lb or 1 stick)
• ½ cup brown sugar (lightly packed)
• 2 tabs fresh rosemary (minced)

Method:

1. Preheat the oven to 180°C (350°F).
2. Place the pumpkin pieces in a baking dish, drizzle with olive oil and sprinkle lightly with salt. Roast for 15 to 20 minutes.
3. While the pumpkin is roasting, mix the margarine, brown sugar, salt and rosemary into a paste.
4. Remove the pumpkin from the oven and add the onion. Gently toss to combine.
5. Add dollops of the paste to the vegetables.
6. Return the dish to the oven for approximately 30 minutes, roasting until the vegetables are tender and caramelised.
   Note: Halfway through roasting, your paste will have become a sauce. It is recommended that you brush or spoon the sauce over the top of the vegetables at this point, then continue roasting until they are ready.
7. Serve over couscous*, drizzling more sauce over the top.

*Cook the couscous with a bit of salt for an even more obvious contrast between savoury and sweet. Super yum!

This recipe will leave you with lots of sweet rosemary, onion and pumpkin infused oil (melted margarine). Don’t throw it out! Keep it and use it on other vegetables, spread it on crusty bread or use it as a base for another dish.

This post was entered into the Grow Your Own roundup, created by Andrea’s Recipes and hosted for March 2010 by House of Annie.

Entry filed under: Friday Feast. Tags: herbs, leftovers, pasta, recipe, veg*nism, vegetables.