This may disqualify me as a foodblogger, but the truth is, I don’t really like Halloween. I don’t like the scary masks, the disgusting vampire teeth and the fake blood all that much. It can be funny for some, I understand that, but I am just not that keen.
My kids are fairly interested on the other hand, but that has mainly to do with the amount of sweets and chocolate that can come along with it. Big amounts of sweets just don’t make me happy, they don’t. Especially not after watching Panorama’s episode about Diabetes yesterday. It was shocking, it really shouldn’t be like that, our diets have to improve, this is going very wrong!
I could of course start making healthier halloween treats and I still might, but that wouldn’t change much because when our kids go and ring at the neighbour’s houses, surely they’ll give them real sweets, because that is what they are after!
Locally grown vegetables, in the middle of their top season, that is what makes me happy! We have tried to grow giant ourselves pumpkins this year, but we started a little bit too late. So we need some luck with the weather for them to grow into real mature pumpkins still. If only we don’t get frost any time soon, we might still be allright.
Butternut squashes definitely are in season already, there are loads in the shops again and they are British, not South-African as they were in the Summer. So I made this lovely couscous with roasted butternut squash, tinned mackerel, spinach and dried cranberries. It couldn’t be easier and it is super kid friendly, I believe!
Roasted butternut squash and mackerel couscous
|Prep:||Cook:||Yield: serves 2 adults and 3 kids||Total:|
- 300 grams of couscous
- half a cube of vegetable stock
- 100 grams of baby spinach
- 2 small cans of mackerel in sunflower oil (180 grams drained weight)
- handfull of dried cranberries
- 1 butternut squash
- 1 tsp ground ginger
- olive oil
- salt and pepper
- Preheat the oven on 200 ºC.
- Peel the butternut squash and cut into cubes. A good carrot peeler will do the job, otherwise just a normal potato knife.
- Bring the squash cubes in a pot and season with the ginger, salt and pepper. Add 2 to 3 tablespoons of olive oil and toss it well.
- Move the cubes on an oven tray lined with baking paper and roast for 20 to 30 minutes (depending on the size of your pieces. Turn them over after about 15 minutes.
- Wash the spinach and tear or cut in pieces.
- Weigh the couscous and crumble the stock over it. Pour just boiled water over the couscous so that it is well submerged.
- Leave for at least 5 minutes.
- Use a fork to make the couscous loose and add the mackerel, spinach and cranberries. Leave the butternut squash for last and carefully mix it under the couscous trying not to squash it.
from More Than Just Carrots