Squash + Fennel = Delicious Choice

I have mentioned my addiction to farmer's markets and fresh produce before, but it's a very creative addiction too. I was trying to find a use for acorn squash and some fennel bulbs that were going bad and I came across this wonderful recipe. It combines both ingredients plus a few other fun things and next thing you know, you have a delicious side dish coming out of the oven.

Spiced Squash with Fennel
(courtesy of Epicurious, slight changes by me)

1.5 pounds squash (I used acorn, but the original called for butternut)
2 fennel bulbs
1 large onion
3 tbls olive oil
2 tsps cumin
1 tsp cinnamon
1 tsp chili powder
1 tsp tummeric

1. Preheat oven to 450.
2. Trim and cut squash, fennel, and onion into wedges of about equal size. Make sure to peel and seed the squash first.
3. Combine squash, fennel, and onion on a sheet pan and toss with oil and spices and salt and pepper as needed.
4. Roast until veggies are tender and lightly browned tossing once. Should take around 45 minutes.

On another note a few coworkers have been handing out baked goods for the holidays. The treats are mediocre at best, but I know they mean well. Most of my coworkers know that I'm a foodie and am planning on a career in the culinary world. Of course they all want me to try grandmas famous cookie recipe or the best muffins ever and I can only say that I will try them later so many times. I'm not a good liar, so I have to practice saying how delicious it was to everyone (I imagine a really good roast chicken or pasta recipe to get the right face).

But here's my question, I was planning on bringing some goodies, but now I'm not sure. I don't want to one-up them or anything, but I want to share some delicious treats of my own. Either way, based on what I'm receiving, I don't think my lemon anise biscotti or nutmeg sugar cookies will be a big hit. But it's the thought that counts, right? So do I bring the baked goods and hope that nobody thinks I'm trying to show off my skills? Or do I just keep them at home and just give a card with something like a piece of Godiva chocolate tapped to it?

Israeli Couscous = YUM

What is it about couscous that makes it so versatile? I have made it so many ways and with basic or Israeli and it is always so good. And it gets eaten up so fast there are never leftovers! I wanted something quick and easy tonight and I had a pork tenderloin sitting in the fridge waiting to be roasted and devoured! A quick and easy side? Israeli couscous loaded with veg of course!

Israeli Couscous with lots of veg

1 large red onion, chopped
3 garlic cloves, minced
2 tbls fresh parsely, chopped
1 1/3 cup Israeli Couscous
1 3/4 cup water
3 roasted bell peppers, chopped (I roasted them the night before, one each: red, yellow, green)
1/4 cup dry white wine
1 tbls fresh basil, chopped
salt and pepper

1) Saute red onion seasoned with salt and pepper in olive oil over low heat about 15 minutes. Stir in garlic and turn heat up and saute for about 5 minutes.
2) Stir in couscous 1 tbls of parsely and saute until couscous is toasted.
3) Add peppers and water to pan and bring to boil. Once boiling, turn down heat, and cover cooking for 15 minutes stirring occasionally.
4) Once all the liquid is absorbed, add wine stirring frequently until absorbed. Take off heat and add the rest of the parsley and basil. Add more salt and pepper if needed.