Couscous with pumpkin and Parmesan
Couscous with butternut squash and Parmesan, a comforting autumn dish that warms the heart and belly, an enveloping, economical, and tasty dish, perfect for a cool autumn day. The recipe for the couscous with pumpkin and Parmesan is by our Fernanda Nicotra, food blogger of Giallo Zafferano!
Ingredients:
300 g butternut squash
1 onion (white, medium)
as needed extra virgin olive oil
as needed salt
200 g couscous
600 ml water
as needed black pepper
80 g grated Parmesan (or Grana)
Preparation:
Peel and rinse the onion, chop it and place it in a pot, add a drizzle of oil. Rinse, peel, and cut the pumpkin into small pieces.
Sauté the onion, let it turn golden, and add the pumpkin, season with salt, and sauté for a couple of minutes over high heat. Add the water, cover, bring to a boil, and cook for 15-20 minutes.
When the pumpkin is soft, remove from heat, add the couscous, Parmesan, a sprinkle of pepper, and mix. Cover and let rest for ten minutes, stirring occasionally.
The couscous is ready to be plated with a drizzle of oil and enjoyed while still warm and comforting like a risotto.
