Recipe | Kabocha Squash with Cumin and Couscous

I wonder how this would taste with vegetable broth instead of chicken broth.


Kabocha Squash with Cumin and Couscous

Posted Aug 15, 2009 on Cooking with Jan

www.filipinalovesfood.com

I still had plenty of Kaboucha Squash and I wanted to make something quick and easy. Browsing through the spice rack, I saw cumin, and I wanted to use it. Cumin reminds me of Mediteranian or Indian dishes, warm and earthy. I usually make a mediteranean chicken stew with it but since I had the squash, I wanted the squash to be the star. I came up with a simple vegetarian dish and it turned out great. It had full of flavor and don't even notice that there's no meat in the dish.

Ingredients: 
3 cups of Kabocha Squash, peeled and diced
1/2 cup of dried cranberries
1/4 cup of roasted chopped walnuts or any other nuts
1 can of garbanzo beans, drained and washed
1 green peppers, seeded and diced
1 garlic clove, diced
1 tbs of olive oil
1/2 tbs of ground cumin
1 tsp of cinnamon
1 tsp of chili pepper
8 oz of tomato sauce or diced tomatoes
salt and pepper to taste
1/2 cup of chicken broth
Couscous or brown rice

Directions: 
1. Saute garlic in olive oil until golden
2. Add kabocha squash, and cook until fork tender
3. Add green bell peppers
4. season with salt and pepper, add cumin, cinnamon, and chili pepper
5. add garbanzo beans, and cook until tender
6. add tomaot sauce or diced tomatoes
7. add chicken broth
8. let it simmer for 10 - 15 minutes
Serve over couscous or brown rice, sprinkle with walnuts if desired