Couscous with walnut/parsley pesto and pomegranate seeds, roasted delicata squash, and strawberry/cashew butter yogurt
I found a recipe for delicata squash that I really like: 1 delicata squash, cut lengthwise in half, deseeded, then sliced in 1/4 inch thick pieces 1 tbsp olive oil 2 tbsp maple syrup Salt and pepper Roast at 375 F for 30 mins. I removed the skin after it was cooked. For couscous I always follow the package cooking instructions I just substitute water with chicken broth. For parsley/walnut pesto 1 garlic clove handful parsley leaves 1/4 cup walnuts 1 tbsp Parmesan cheese 2 tbsp lemon juice 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.