Butternut Squash Couscous Bowl
A healthy and satisfying bowl filled with sweet roasted butternut squash, nutty couscous, and crunchy walnuts, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 cup couscous
- 2 cups vegetable broth Can substitute with chicken broth for richer flavor.
- 1 medium butternut squash, diced Dice into even pieces for consistent cooking.
- 1 tablespoon olive oil Extra olive oil can be added for serving.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon Adjust spices to match your taste.
- 1/4 cup dried cranberries Alternative dried fruits can be added.
- 1/4 cup chopped walnuts Can substitute with pecans or sunflower seeds.
- to taste fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for about 25-30 minutes, until tender.
- In a saucepan, bring the vegetable broth to a boil. Add the couscous, remove from heat, cover, and let sit for 5 minutes.
Assembly
- Fluff the couscous with a fork and stir in the roasted butternut squash, cranberries, and walnuts.
- Serve warm, garnished with fresh parsley.
Notes
This dish pairs well with a simple green salad or a side of roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in microwave or on stovetop when ready to eat.