Butternut squash Cous Cous

Israeli Cous Cous...one of my favorite sides, I have been working on many variations of this and really love what butternut squash brings to the plate and to this tiny vessel of love that is Israeli Cous Cous. This serves as a pillow for any meat, and with enough love and squash can be a main course for the vegetarian in your life.

2 cups of butternut squash, you can get this packaged or fresh
1 cup of Israeli Cous Cous
2 cups of chicken broth
Salt and pepper to taste

Preheat your oven to 300 degrees, if you bought a fresh squash, peel the skin off of the whole squash, get rid of the seeds and cut in cubes. Drizzle with olive oil, salt, pepper and garlic the cubes and put in the oven for 20-30 minutes, check tenderness with a fork, squash is much like a potato and the fork will go right through when done..Simply follow the directions on the box for the Cous Cous, I have never been good at box directions, so I won't try to repeat it here...all I ask is that you substitute water for the broth of your choosing, this all depends on your main course. Use beef broth or stock for all red meat, all white meat varieties use chicken stock or broth, for you vegetarians out there use veggie stock or broth.