Warm balsamic beef bowl with spinach couscous, golden squash, and lemon ricotta

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a sheet pan, toss the butternut squash with 2 tablespoons (30 ml) olive oil, 1 tablespoon (15 ml) balsamic vinegar, the ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper. Spread in a single layer.

2. 2

   Roast the squash for 22 to 25 minutes at 220°C / 425°F, tossing halfway through, until browned on the edges and tender inside.

3. 3

   Meanwhile, place the dry couscous in a heatproof bowl with 1/4 teaspoon salt. Pour in the hot water or broth, cover, and let sit for 5 minutes. Fluff with a fork.

4. 4

   Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add half of the red onion and 2 chopped garlic cloves. Cook for 2 to 3 minutes until softened. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Stir into the hydrated couscous and add half of the chopped parsley.

5. 5

   In a bowl, mix the ricotta with the lemon zest, 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) olive oil, the remaining grated or crushed garlic clove, and a pinch of salt and black pepper. Set the lemon ricotta aside.

6. 6

   Season the beef strips with the remaining smoked paprika, the dried oregano, 1/2 teaspoon salt, and black pepper. Heat 1 tablespoon (15 ml) olive oil in a wide skillet over medium-high heat. Sear the beef for 2 to 4 minutes, stirring, until nicely browned but still juicy.

7. 7

   Add the remaining red onion, the honey, and the remaining 2 tablespoons (30 ml) balsamic vinegar to the skillet. Cook for 2 to 3 minutes more, stirring, until the onion softens slightly and the beef becomes glossy and glazed.

8. 8

   Taste and adjust with the remaining lemon juice, more salt, or black pepper if needed. Divide the spinach couscous among bowls, then top with roasted squash and the glazed beef and onion mixture. Finish with spoonfuls of lemon ricotta and the remaining fresh parsley.