Moroccan Squash with Couscous and Haricots Verts
Tonight's dinner was vegetarian and it was a snap to put together. This morning, I dumped a cubed butternut squash into my crockpot with half a sliced onion, a splash of olive oil, some paprika, cumin and garlic powder. I left it on low all day.
When we got home, I boiled water for the couscous and threw the frozen green beans into a skillet with a big chunk of butter and some salt and pepper. Once the water boiled, I added it to the couscous which was pre-measured into a bowl, and covered it with foil to let it cook. Five minutes later dinner was ready! Dylan ate a little of everything and Max ate the squash mashed up with a teaspoon of couscous. I finished my whole plate, but that's nothing new.
The leftover squash and onions got mashed through my food mill and put into an ice cube tray. Max now has six cubes of Moroccan squash for his future eating pleasure.
