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Recipe by:

Dana Ramsey

Butternut Couscous Bowl with Maple Vinaigrette

This Butternut Couscous Bowl combines roasted butternut squash and fluffy couscous, drizzled with a sweet and tangy dressing for a delicious fall dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: For the Butternut Squash
  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste
  • 1 tsp. ground cinnamon
  • 1 tsp. smoked paprika
Group: 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)
Group: For the Maple Vinaigrette
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. apple cider vinegar
  • ¼ cup olive oil
  • Salt and pepper, to taste

Equipment

  • Oven
  • Large bowl
  • Parchment paper
  • Medium saucepan
  • Fork
  • Small bowl

Method
 

  1. 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.
  2. 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.
  3. In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper.
  4. 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

This recipe can be made ahead of time. Prepare the butternut squash and couscous separately and store in the refrigerator until ready to serve.