Winter Squash rolls and Couscous Primavera

On farm lunch today was prepared by CSA member Demita and featured

Winter Squash Rolls- if you are looking for new ways to used up your winter squash this is great! She also prepared this delicious couscous salad called Couscous Primavera

Original recipe makes 12 rolls

  • 1 1/2 cups cubed winter squash

  • 1 cup scalded milk or almond milk to make them dairy free

  • 2 (.25 ounce) packages active dry yeast

  • 1/2 cup warm water (110 degrees F/45 degrees C)

  • 6 cups all-purpose flour

  • 1/2 cup white sugar 

  • 2 teaspoons salt

  • 1/2 cup shortening

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
    2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    3. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13×9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
    4. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.


    For the Couscous Primavera

    will make about 6 servings

    • 2 cups couscous
    • 1/2 cup chopped green onions
    • 2 tablespoons olive oil
    • 1/2 teaspoon ground cumin
    • 1 pinch cayenne pepper
    • 1 pinch ground black pepper
    • 2 cups vegetable stock
    • 1 bunch asparagus, trimmed and cut into 1/4-inch pieces (feel free to subsitute other veggies in, carrots would be great, even pea shoots would be delicious! )
    • 1 cup shelled fresh or thawed frozen peas
    • 2 tablespoons chopped fresh mint
    • salt and freshly ground black pepper to taste


    1. Combine couscous, green onion, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
    2. Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
    3. Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.
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