Method

• In a large pan melt half of the butter and lightly toss the Israeli couscous.
• Cover with 300ml of boiling water and cook for 10 mins on medium-low heat, until there is no more water in the pan.
• Remove from heat, allow to cool for 10 minutes, then fork it to separate.
• In a separate pan, melt the rest of butter over a medium heat, add the butternut squash cubes and cook – turning in the butter from time to time — until soft and golden.
• Add the Israeli couscous, double cream, spices and sage, and cook for 5 more mins, stirring constantly.
• Serve hot with honey drizzled over the top and a spoonful of crème fraiche if you like.