Butternut Squash with Cumin Couscous
Elevate your weeknight dinner game with this vibrant and nutritious Butternut Squash with Cumin Couscous recipe! Roasted butternut squash, caramelized to perfection with warm cumin and a touch of black pepper, pairs beautifully with fluffy couscous infused with cinnamon and vegetable broth. Each bite is a medley of textures and flavors, from the earthy squash to the tart pop of pomegranate seeds and the bright zestiness of fresh lemon juice. Finished with a sprinkle of parsley, this dish is as visually stunning as it is delicious. Perfect as a vegetarian main or a hearty side, this easy-to-make recipe comes together in under an hour, offering an excellent balance of comfort and sophistication for your dinner table.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup couscous
- 1.25 cups low-sodium vegetable broth
- 0.25 teaspoons ground cinnamon
- 2 tablespoons, chopped parsley
- 0.5 cup pomegranate seeds
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Peel the butternut squash, cut it in half, and remove the seeds. Chop it into 1-inch cubes.
In a large mixing bowl, toss the squash cubes with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the squash is roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Remove from heat, cover, and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork and drizzle in 1 tablespoon of olive oil. Stir gently to combine.
Transfer the roasted squash and the prepared couscous to a serving bowl. Add the chopped parsley, pomegranate seeds, and lemon juice. Toss everything together gently to combine.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm as a main dish or as a side dish. Garnish with extra parsley or pomegranate seeds, if desired.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 31.7 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3281 mg | 70% | |
*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.
