3/4 c. slivered almonds1 tbsp. chopped fresh sageKosher salt1 tsp. ground cinnamon1 tsp. chili powder1 tsp. fresh ground black pepper2 acorn squash (about 2.5 lbs)1 tbsp. olive oil2 c. Israeli cous cous6 oz. feta cheese, crumbled 1/4 c. basil leaves, torn2 tbsp. balsamic vinegar
Preheat oven to 350*Place almonds on a baking sheet, toast until fragrant and browned, about 10 minutes, stirring occasionally.Transfer to a plate and set aside.In a small bowl, combine sage, 1 tsp. salt, cinnamon, chili powder and pepper, stir well.Peel squash, cut into 1/2" cubes. Toss with 1 tbsp. olive oil, add to a baking sheet and toss with seasoning mixture.Roast for an hour, until lightly browned and easily pierced with a knife. Bring large pot of water to a boil, add cous cous and cook for 5 minutes, until softened, drain in a mesh colander and rinse with cool water.Transfer the cous cous to a platter, fluff, add squash, almonds, feta and basil (or mint), drizzle with balsamic vinegar and serve warmed to room temperature.