Butternut Squash Couscous
Vibrant, wholesome, and bursting with autumnal flavors, this Butternut Squash Couscous recipe is a comforting dish that effortlessly blends sweet and savory elements. Roasted butternut squash, caramelized to perfection with warm spices like cinnamon and cumin, is paired with fluffy couscous cooked in fragrant vegetable broth. The addition of dried cranberries, zesty lemon, toasted slivered almonds, and fresh parsley creates a symphony of textures and flavors in every bite. Ready in under 45 minutes, this dish is not only quick and easy but also versatile – serve it warm as a hearty main course, or let it cool for an elegant side dish. Perfect for weeknight dinners or festive gatherings, this recipe celebrates seasonal ingredients while delivering a healthy, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 teaspoon lemon zest
- 0.5 cup dried cranberries
- 0.25 cup fresh parsley (chopped)
- 0.25 cup slivered almonds (toasted)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the butternut squash into 1-inch cubes. Place the cubes on the prepared baking sheet.
Drizzle the squash with 2 tablespoons of olive oil and sprinkle with ground cinnamon, ground cumin, 1 teaspoon of salt, and ground black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, stirring halfway through, until tender and lightly caramelized. Remove from the oven and set aside.
While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan.
Stir in 0.5 teaspoons of salt, lemon zest, and couscous. Remove the saucepan from heat, cover, and let it sit for 5 minutes.
Fluff the couscous with a fork and mix in 1 tablespoon of olive oil to prevent clumping.
In a large mixing bowl, combine the roasted butternut squash, couscous, dried cranberries, fresh parsley, and slivered almonds.
Taste and adjust seasoning if necessary. Add additional salt, pepper, or olive oil as desired.
Serve warm or at room temperature. Garnish with additional parsley or almonds if desired.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 71.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4032 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
