Ready in: 1 hour · Serves: 4 · Technique: Roasting · Storage: Keeps in an airtight container for up to 4 days.Quick Answer
This Butternut Couscous Bowl with Maple Vinaigrette combines roasted butternut squash and fluffy couscous, drizzled with a sweet and tangy dressing for a delicious fall dish.As the crisp autumn air settles in and the vibrant hues of changing leaves envelop New York City, I find myself gravitating towards hearty, wholesome meals that celebrate the season. This Butternut Couscous Bowl with Maple Vinaigrette is a delightful dish that not only highlights the flavors of fall but also makes for an impressive centerpiece at any Thanksgiving or Christmas gathering.
A Wholesome Seasonal Delight
Why You'll Love This Recipe
- Embrace the flavors of fall with wholesome, hearty ingredients that celebrate the season.
- This dish serves as an impressive centerpiece for gatherings, perfect for Thanksgiving or Christmas.
- Easy to prepare and allows for customization with seasonal veggies or added proteins.
- Storage-friendly, making it a great choice for meal prep with flavorful leftovers.
- A delightful balance of sweet, savory, and tangy flavors in every bite.
Ingredients
Gather the following ingredients to create a delicious Butternut Couscous Bowl with Maple Vinaigrette:
For the Butternut Squash:
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
For the Couscous:
- 1 cup whole wheat couscous
- 1 ¼ cups vegetable broth
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted
- ¼ cup feta cheese, crumbled (optional)
For the Maple Vinaigrette:
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
How to Make Butternut Couscous Bowls with Maple Vinaigrette (Step-by-Step)
This flavorful dish harnesses the essence of autumn in every bite, and the preparation is simple and enjoyable.
Step 1: Roast the Butternut Squash
First, preheat your oven to 425°F (220°C). The inviting warmth will soon fill your kitchen as the squash roasts. In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, ground cinnamon, and smoked paprika. I personally love how the spices envelop the squash, enhancing its natural sweetness.
Next, spread the squash evenly on a parchment-lined baking sheet. Make sure not to crowd the pieces to achieve that perfect caramelization. Roast in the preheated oven for about 25-30 minutes, or until golden brown and tender. The aroma will tantalize your senses, and you'll know it's ready when the edges crisp up nicely.
Step 2: Cook the Couscous
While your squash is roasting, it's time to prepare the couscous. Bring the vegetable broth to a boil in a medium saucepan. Once boiling, stir in the whole wheat couscous, cover it with a lid, and remove it from heat. Let it sit for about 5 minutes to allow the steam to work its magic, resulting in light, fluffy grains.
After five minutes, fluff the couscous with a fork and fold in the dried cranberries and toasted pecans. The tart cranberries and crunchy pecans create a wonderful contrast in texture that complements the squash beautifully.
Step 3: Prepare the Maple Vinaigrette
In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper. I adore watching the mixture transform into a glossy, luscious dressing that will enhance your dish beautifully.
Step 4: Assemble the Bowls
Finally, in individual serving bowls, start by adding a generous scoop of the couscous mixture as a base. Top it off with the roasted butternut squash and, if desired, sprinkle some crumbled feta cheese for that extra zing. Drizzle the maple vinaigrette generously over the top, and voila-your Butternut Couscous Bowl is ready to be savored!
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: This can lead to steaming instead of roasting, preventing that desirable caramelization.
- Skipping the Toasting: Always toast your pecans for enhanced flavor; raw nuts will not provide the same depth.
- Not Fluffing the Couscous: This step is crucial to avoid clumping and ensure a light texture.
Tips and Tricks for Success
- Experiment with adding in other seasonal veggies like Brussels sprouts or kale for even more flavor and nutrition.
- Choose high-quality maple syrup for the vinaigrette to ensure the best flavor profile.
- For added protein, consider topping the bowls with grilled chicken or chickpeas.
Variations
- Use quinoa or brown rice instead of whole wheat couscous for a different grain base.
- Add roasted sweet potatoes for additional sweetness.
- Incorporate different nuts like walnuts or almonds for variety.
How to Serve
- Serve warm as a main dish for lunch or dinner.
- Use as a festive side dish during holiday gatherings.
- Pair with a crisp green salad for a balanced meal.
Make Ahead and Storage
- Make Ahead: Prepare the butternut squash and couscous a day in advance and store separately in the refrigerator.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the butternut squash and couscous in the microwave or enjoy them cold for a delicious grain salad.
- Freezing: It is not recommended to freeze this dish as the texture of the squash and couscous may change upon thawing.
Recipe Notes / What I Learned
While I initially thought of this dish as a simple side, it quickly proved to be a versatile main that is perfect for autumn gatherings. The combination of sweet, savory, and tangy flavors infuses each bite, making it a memorable experience that I can't wait to share with my friends and family.Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowlNutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 10g protein · 63g carbs · 18g fat
Recipe by:
Butternut Couscous Bowl with Maple Vinaigrette
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and smoked paprika. Spread the squash evenly on a parchment-lined baking sheet. Roast for about 25-30 minutes, until golden brown and tender.
- While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork and fold in cranberries and pecans.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper.
- To serve, add a scoop of couscous to bowls, top with roasted butternut squash, sprinkle with feta if desired, and drizzle with the maple vinaigrette.
Notes
FAQs
1. Can I use quinoa instead of couscous?
Yes, you can substitute quinoa for couscous. Quinoa adds a nutty flavor and is a gluten-free option. Just ensure to adjust the cooking time according to the quinoa package instructions.
2. How can I make this recipe vegan?
This recipe is almost vegan. To make it completely plant-based, simply omit the feta cheese or substitute it with a vegan cheese alternative.
3. What can I replace the butternut squash with?
You can replace butternut squash with other seasonal vegetables like sweet potatoes or pumpkin, which would also work well in this dish.
4. How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave or enjoyed cold.
5. What is the best way to roast butternut squash?
The best way to roast butternut squash is to cut it into even-sized cubes, toss with olive oil and seasonings, spread it out on a baking sheet without overcrowding, and roast at a high temperature until golden brown and tender.
