I was watching Rachel Ray cook up some Butternut squash around lunch time today. When I stopped by the grocery store later I decided I would try to recreate Rachel's entree with a touch of my own flavors. I picked up everything necessary and it turned out really awesome. If you can imagine a Nutty sweet flavor with the slight crunch of squash over citrusy couscous.
  Im going to explain to you how to make it for yourself. This would work well as a vegetarian dish as well if you want to leave out the chicken. Took about 45 mins total.

Grocery List
- 1lb Boneless Chicken breast
- 1 Butternut Squash
- 6 Baby Bella caps
- 2 small garlic cloves
- 1 Large Vidalia Onion
- 1/3 cup dried apricots
-  10z Chicken Stock
- Tablespoon of Corriander
- Tablespoon of Cumin
- Tablespoon of Crushed Red pepper
- 3 tablespoons of flour
-  1 box plain CousCous
-  Zest of a Lemon
- Zest of an Orange
- 1/2 Cup sliced almonds

Preheat oven to 450 degrees. Peel and dice the Butternut squash. Put the diced bits into a bowl with 2-3 tablespoons of Olive oil and a dash of salt and pepper. Mix thouroughly and then spread them on a cooking sheet. Bake in the 450 degree oven for 15-25 mins depending on how small you have cut the cubes.

Boil water and cook the couscous by the directions on the box. While it is boiling, Zest(use a grater on the rind) a lemon and an orange into a small skillet. Also put in the almonds and a dash of olive oil. Toast this mixture for 3-5 mins. Mix this with the the finished couscous and let it stand.

Dice the onion. Cut the apricots in quarters. Dice the garlic. Brown these three in a deep pot. Dice the chicken breasts and ad them to the pot as well. Dice the bella caps and add them. Let this mixture simmer for a few minutes. By now the squash should be coming out of the oven.

Lastly put in the cumin, corriander, red pepper and flour. Stir all these in thoroughly. Then add the stock. Allow this to simmer over medium heat until it thickens up a bit. Plate this by putting a large scoop of couscous into a bowl move most of it to the edges and place two large scoops of butternut squash chicken into the middle. Garnish with parsley flakes.

This turned out to be soooo tasty and I will definately make it again. Let me know if you have any ideas or additions. Here are some photos. Thanks for reading and be sure and support my advertisers.