Fregola Sarda With Caramelized Squash And Charmoula

• 1 medium butternut squash
• 1 pound fregola sarda (Couscous)
• 2 tablespoons cumin seeds
• 2 medium cloves garlic
• 3 cups roughly chopped fresh cilantro
• 1 cup roughly chopped fresh parsley
• 1 teaspoon hot paprika
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne
• 2 lemons
• 1 cup toasted pine nuts
• extra-virgin olive oil
• sea salt to taste

1. Preheat the oven to 475 F. Bring a large pot of salted water to a boil.rnrnOn a large sheet pan, toss butternut squash with about 2 tablespoons olive oil and a generous pinch of sea salt (make sure not to overcrowd the pan; use two pans if necessary). Roast squash for approximately 20-25 minutes or until tender and caramelized. Remove from the oven and allow to cool slightly.
2. Cook fregola sarda in boiling water for 10-11 minutes, or until al dente. Drain and return to the pot; set aside and keep warm.
3. Meanwhile, in a small skillet over medium heat, toast cumin seeds for a minute or two - or until they release a fantastic smell and start to make a popping sound (keep an eye on them, so they don't burn). Tranfer toasted cumin seeds to a mortar; add the garlic and a big pinch of sea salt. Pound cumin and garlic into a paste. Add chopped herbs in batches, and continue to pound until a chunky paste forms. Add paprika, cayenne, the zest of 1 lemon, and 4 tablespoons olive oil; stir to combine and set aside. (Alternatively, you could process all ingredients in a food processor.)
4. To the pot with the fregola, add the butternut squash, the juice of 2 lemons, the charmoula, and the toasted nuts. With a wooden spoon, toss gently to combine (avoid mashing the squash). Serve warm or at room temperature.

butternut squash, couscous, cumin seeds, garlic, fresh cilantro, parsley, hot paprika, paprika, cayenne, lemons, nuts, extravirgin olive oil, salt

Taken from food52.com/recipes/2538-fregola-sarda-with-caramelized-squash-and-charmoula (may not work)