This is a super easy meal with "plate appeal" that makes it look like a hard day's work!

Sweet nutty butternut squash and soft piquant parsnips are the clear stars of this dish, and they're a no brainer to prepare. They're both in season here in the Pacific Northwest, and part of the simply abundance that I enjoy most about this season. I like to serve this dish "family style" to really show off the colors and textures of each ingredient.



This dish has 4 parts, but it's easy to prepare them all at the same time. Your butternut squash and parsnips will roast in the oven on the same baking sheet. While they roast, you'll be boiling water for couscous, setting your green beans to steam, and blending up a vinaigrette to top the beans. With any luck, all of your dishes will be ready for the table at the same time!

Maple Roasted Butternut Squash & Parsnips
(Yield: 4 servings)

1 medium sized butternut squash, peeled/seeded and chopped into large bite-size pieces
1/2 lb (about 3 medium) parsnips, chopped into large bite-size pieces
2 Tbsp olive oil
1 Tbsp maple syrup
Sea salt

Preheat oven to 400°F. You can combine the squash and parsnips together, or coat them separately. I like to keep them separate, but for no particular reason. Toss chopped squash and parsnips in olive oil and maple syrup and spread on baking sheet.

Sprinkle liberally with sea salt. Roast for 25 minutes and then stir with a wooden spoon. Roast an additional 10-15 minutes until the pieces are fork tender.



Israeli Couscous
(Yield: 4 servings)

1/2 package Trader Joe's Harvest Grains Blend with Israeli couscous (or similar bulk couscous)
1 Tbsp Earth Balance vegan buttery sticks
Water
Sea salt
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 Tbsp dried fennel fronds, chopped fine

Prepare according to package instructions. During last few minutes of cooking time, add cinnamon, cardamom and fennel. For a little kick, add 1/4-1/2 tsp ground chili powder as well.

Green Beans with Dried Tomato Vinaigrette
(Yield: 4 servings)

3 small handfuls of green beans, washed and trimmed
Sea salt

Steam green beans in a steamer basket (or sautee in 2 Tbsp water). Season with salt to taste.

Vinaigrette:

5-6 slices of dried tomatoes (Remember them?)
1 Tbsp balsamic vinegar or red wine vinegar
4 Tbsp olive oil
Pinch sea salt

Roughly chop or crumble dried tomatoes. Combine in a blender or food processor with vinegar, olive oil and sea salt. Puree, taste and adjust seasoning if needed. Toss green beans with vinaigrette and pile 'em on your plate!