Ah, the holidays are here. Maybe you’re fortunate enough to have some friends who invited you to join in on a Friendsgiving last month, and maybe you’ve also got more holiday parties to attend between now and Christmas — it can all get a little overwhelming, but I’m personally try to take a step back and marvel at the fact that I have awesome people in my life who actually WANT to celebrate with me… how cool is that!?

Of course many of these gatherings require some kind of pot luck contribution, which is the part where things can get stressful. I’m normally a dessert kind of girl, but we were recently asked to a Friendsgiving where some sides were required… this flavor combo of roasted, caramelized fennel and butternut squash had been swimming around in my brain for a while, so I decided to go for it.

When you bring a dish to share at someone else’s house, I think it’s important to have something that not only travels well, but can also be served at room temp — you never know what the oven space situation will be, and the last thing you want is to be that guest who needs the precious oven space when your host is desperately trying to get the turkey up to temp in time.

This dish uses Israeli couscous, which is actually a bit pasta-like. I approached this recipe almost like a pasta salad that can be served warm or at room temp. The roasted fall veggies pair perfectly with pretty much any holiday protein that your host might serve (turkey, ham, or even a roast!) and the pine nuts and cranberries give the whole thing some textural complexity.

Let’s talk about preserved lemon for a minute — it has this funky, almost smoky and mildly acidic punch that I think pairs beautifully with the rest of the ingredients in this dish. It’s getting easier to find jarred preserved lemons at the grocery store (check the aisle that carries Middle Eastern ingredients), but you can also order them on Amazon in a pinch.

If you can’t get them, it’s no big deal — a few tablespoons of fresh lemon juice will work in the dressing here, too!

Happy holiday party-ing!

Israeli Couscous with Roasted Butternut Squash and Fennel

Ingredients

1/2 medium butternut squash
1 bulb fennel
3 Tbsp. olive oil
1 leek
2 c. dry Israeli couscous (also known as pearl couscous)
1/4 c. pine nuts, toasted
2 Tbsp. dried cranberries

Dressing
1/2 preserved lemon, seeds removed
1 Tbsp fresh lemon juice (NOTE: If you don’t have preserved lemons, use a total of 3 Tbsp. fresh lemon juice instead)
1/2 c. olive oil
Salt + Pepper to taste

Instructions

Preheat the oven to 425 degrees Fahrenheit.

Peel and dice the butternut squash into 1/2-inch cubes. Spread the squash on a rimmed baking sheet and drizzle with 1 Tbsp. oil.

Remove the stalky fennel fronds (the green part on the top!). Using a mandoline or a knife, slice the fennel bulb into 1/2-inch thick slices. Spread the slices on a second rimmed baking sheet and drizzle with 1 Tbsp. oil.

Roast the veggies until softened and slightly caramelized, about 30-35 minutes. The fennel will likely fall apart as it is cut and roasted, but if the pieces are too big you can give the roasted fennel a quick chop into bite-sized pieces.

While the veggies roast, slice the leek into thin rounds. Heat the remaining 1 Tbsp. of oil in a large saucepan over medium heat. Add the leek and sautée until softened, about 6-8 minutes. Add the Israeli couscous to the pan and stir to coat with the leeks and oil. Add 4 cups of water to the pan and bring to a boil. Cover the pan and turn the heat to low — let simmer for 10-15 minutes until water is evaporated.

To make the dressing, whisk together all dressing ingredients in a small bowl. I love the slightly funky flavor of preserved lemon in this dressing, but if you can’t get your hands on them, fresh lemon juice works just fine!

To assemble the dish, add the roasted veggies into the cooked couscous and stir to combine. Mix in the pine nuts and dried cranberries, then pour the dressing over everything and stir well to combine. Adjust the seasoning as needed.

To serve, give some of the pretty fennel fronds a rough chop and scatter on top!

Notes

Add any additional notes here.