Roasted Squash with Fruited Couscous
Elevate your dinner table with this vibrant and flavorful Roasted Squash with Fruited Couscous, a perfect fusion of sweet, savory, and aromatic spices. Tender, caramelized butternut squash is paired with fluffy couscous infused with dried apricots, golden raisins, warm cinnamon, and earthy cumin, creating a dish that’s as comforting as it is exotic. A sprinkle of fresh parsley and toasted slivered almonds adds a burst of freshness and crunch, while a touch of lemon juice brightens every bite. With a prep time of just 20 minutes and simple, wholesome ingredients, this recipe is an ideal option for a satisfying vegetarian main course or a standout side dish. Whether served on its own or alongside your favorite protein, this dish is a celebration of seasonal flavors that’s sure to impress.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Couscous
- 1.25 cups Vegetable broth
- 0.5 cup (chopped) Dried apricots
- 0.25 cup Golden raisins
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cumin
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (toasted) Slivered almonds
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Peel the butternut squash, remove seeds, and cut it into 1-inch cubes.
Place the squash cubes on the baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Toss to coat evenly.
Roast the squash in the oven for 30-35 minutes, or until tender and slightly caramelized, turning halfway through for even roasting.
While the squash is roasting, prepare the fruited couscous. In a medium saucepan, bring 1.25 cups of vegetable broth to a boil.
Once boiling, stir in the couscous, dried apricots, and golden raisins. Cover the saucepan, remove it from heat, and let it sit for 5 minutes.
Fluff the couscous with a fork and stir in the remaining 1 tablespoon of olive oil, cinnamon, cumin, the remaining 1/2 teaspoon of salt, and lemon juice. Adjust seasoning to taste.
When the squash is done roasting, transfer it to a large serving platter or bowl.
Top the roasted squash with the prepared couscous. Sprinkle chopped parsley and toasted slivered almonds over the top for garnish.
Serve warm as a standalone dish or alongside your favorite protein.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 68.2 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4440 mg | 94% | |
*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.
