Butternut Squash, Browned Butter And Sage Couscous

• 8 tablespoons unsalted butter
• 1/2 cup low sodium chicken stock
• 15 small-medium fresh sage leaves, thickly sliced
• Freshly grated nutmeg
• 1 cup couscous, cooked to the producers instructions, and kept covered and warm.
• 1/3 cup roughly chopped walnuts, lightly toasted in a skillet.
• 2 cups 1/2" x 1/2" cubes of butternut squash.
• Freshly grated parmesan
• Kosher salt and freshly grated white pepper to taste.

1. Peel, seed, and cube the squash, steam for eight to ten minutes, until just cooked through, remove from heat and reserve.
2. Cook the couscous per the producers instructions, cover and let rest in the pan to keep warm.
3. Melt the butter in a heavy bottomed skillet over medium heat until the milk solids turn a lovely golden brown. When that happens, and with the butter still on the heat, add the chicken stock, sliced sage, and the freshly grated nutmeg (I used about an 1/8 teaspoon, use more or less as you wish). Cook the sauce, stirring frequently, until slightly thickened and reduced to about 1/3 cup, remove from the heat, season with salt and pepper, cover and keep warm.
4. To serve, fluff the couscous with a fork, and toss it into the pan with the sauce. Add the cubed squash and chopped walnuts, stir to incorporate and reheat gently if required. Make a final check for seasoning and serve with a light dusting of freshly gated parmesan.

unsalted butter, chicken stock, sage, nutmeg, couscous, walnuts, cubes of butternut squash, parmesan, kosher salt

Taken from food52.com/recipes/2489-butternut-squash-browned-butter-and-sage-couscous (may not work)