Couscous with walnut/parsley pesto and…

  1. I found a recipe for delicata squash that I really like:
  2. 1 delicata squash, cut lengthwise in half, deseeded, then sliced in 1/4 inch thick pieces
  3. 1 tbsp olive oil
  4. 2 tbsp maple syrup
  5. Salt and pepper
  6. Roast at 375 F for 30 mins. I removed the skin after it was cooked.
  7. For couscous I always follow the package cooking instructions I just substitute water with chicken broth.
  8. For parsley/walnut pesto
  9. 1 garlic clove
  10. handful parsley leaves
  11. 1/4 cup walnuts
  12. 1 tbsp Parmesan cheese
  13. 2 tbsp lemon juice
  14. 1/4 cup olive oil

Salt and pepper
Blend everything to your desired texture. Then mix couscous, pesto, and pomegranate seeds.
And for the familiar item on his dish I have 3 tbsp yogurt mixed with 1 tbsp cashew butter and 3 smashed strawberries.
He had about two pieces of squash I thought he would eat more because it was tasty but I guess not! Finished his yogurt and had about 1/3 of the couscous.

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