Skillet Suppers: Couscous with Crispy Pancetta and Butternut Squash
With a New Year often comes new, or perhaps old, resolutions such as cooking more and eating out less (something that's especially hard in New York City). The key that I've found is making dishes that are simple, streamlined, and don't require a lot of pots and pans. Luckily, the smart folks at Serious Eats have already planned ahead and made this column for single skillet suppers (nice tie-in, right?). But in all seriousness, the right recipes are the essential tools for success.
Whether you're already an avid home cook or someone just beginning their foray into the kitchen, this dish, flavored with cumin and crispy bits of pancetta, is perfect for a quick winter meal and to get you cooking—plus the leftovers are fantastic.
To make this dish entirely vegetarian, omit the pancetta, but you might want to add cheese or something with a salty edge to make up for it. Feel free to use other winter squashes instead of butternut if you prefer those. Dress up leftovers with some toasted sliced almonds, or, even better, by topping them with a fried egg.
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About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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