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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Peel the butternut squash, remove seeds, and cut it into 1-inch cubes.

Step 3

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.

Step 4

Roast the squash in the oven for 30-35 minutes, or until tender and slightly caramelized, turning halfway through for even roasting.

Step 5

While the squash is roasting, prepare the fruited couscous. In a medium saucepan, bring 1.25 cups of vegetable broth to a boil.

Step 6

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.

Step 7

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.

Step 8

When the squash is done roasting, transfer it to a large serving platter or bowl.

Step 9

Top the roasted squash with the prepared couscous. Sprinkle chopped parsley and toasted slivered almonds over the top for garnish.

Step 10

Serve warm as a standalone dish or alongside your favorite protein.

Nutrition Facts

Serving size	(1568.7g)

Amount per serving	% Daily Value*
Calories	1574.4

Total Fat 74.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 3415.8mg	0%
Total Carbohydrate 221.0g	0%
Dietary Fiber 46.3g	0%
Total Sugars 68.2g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 618.9mg	0%
Iron 12.7mg	0%
Potassium 4440.5mg	0%

*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.

Source of Calories

Fat: 39.5%

Protein: 8.2%

Carbs: 52.3%