Butternut Squash & Steak Kabobs

Wednesday's Cook With What You Have Challenge dinner was whole wheat Israeli couscous and roasted butternut squash and a beef kabob.

The squash was from my weekend produce run, everything else was from the pantry. I had planned on cooking some lamb rib chops from the freezer, but I had a handful of beef cubes left over from yesterday's cook date, so I decided to use those tonight and will use the lamb chops tomorrow. The butternut squash is cut up small and roasted, I used leeks and parsley that were cook date leftovers in the Israeli couscous. Also some pine nuts that have been hanging out in the fridge for a while. The couscous is also seasoned with a cinnamon stick from my spice pantry. I've made this dish before, but not with leeks. They made it extra delicious.

The beef was not the best cut for kabobs, so when I got home yesterday, I tossed it in a marinade of sherry vinegar, olive oil, and Garlic Saltburst (a delicious seasoning made from garlic, salt, lemon, and sumac, a gift from my friend Sandy) to tenderize and season them. Cooked to medium-rare, the beef was tasty.

I'll be having the Israeli couscous and butternut squash for lunch tomorrow.