So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Moroccan Lamb and Roasted Vegetables with Couscous
Getting a little exotic this time with Moroccan flavors. But in reality, I had pretty much all the spices in my pantry. I guess it's exotic when I use them all together. Also, this is a perfect fall/winter dish because it's hearty and uses plenty of fall vegetables.
So I start off with some butternut squash which is one of my most favorite fall vegetables. This squash is so versatile. It can be pan seared, boiled, roasted, souped, pot pied, mashed, etc. And it also helps that it tastes awesome! Slightly sweet, soft, and creamy.
I start prepping the squash by cutting the ends off and then splitting it in half where the round part meets the straight part. It helps with the peeling.