Side dishes are so hard to come up with. I feel like more often than not, I just throw some veggies into the steamer and call it a day. I was bored and I could sense some mutiny from the crew, with the sighs, “not broccoli and carrots again.” So I decided to mix it up and let the kids pick some new sides. Mr. Black Bean, William loved the couscous with salsa and black beans, while Miss Spicy, Elise loved dipping her pick: butternut squash. Hope you enjoy these sides with your main dishes like we have!
1 1/2 cup couscous
2 3/4 cups chicken stock
1/4 teaspoon salt
- In a saucepan, bring chicken stock to a boil. Add salt and stir.
- Add couscous and remove from heat and allow to sit for about 5 minutes.
- Fluff the couscous with a fork, couscous should soak up all the chicken stock.
Fun “Kid” Friendly Stir-Ins:
Parmesan cheese, garlic, and fresh parsley
Cranraisins, chick peas, and walnuts
Fresh salsa and black beans
Roasted Butternut Squash with Honey Dipping Sauce
3 Cups of butternut squash, cubed (I usually buy mine pre-cut at the grocery store)
1 TBS of chili powder (you can tone down the spice per your spice-o-meter)
1/2 TBS of cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
Dash of sea salt
1/8 cup of olive oil or coconut oil
- Preheat the oven to 425.
- Combine spices and oil in a plastic bag.
- Put cubed butternut squash in bag to coat.
- Spread butternut squash onto a cookie sheet to bake evenly.
- Bake for 35 minutes.
- Let cool a bit and let the kids dip into honey.
–Kim Fletcher, Parenting Program Volunteer