Cranberry Butternut Squash Couscous recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 2 cups fresh cranberries 2 tablespoons olive oil, divided 1 tablespoon white sugar 2 teaspoons chopped fresh thyme 4 cups peeled and diced butternut squash 1 teaspoon salt, divided ¼ teaspoon ground black pepper 1 (10 ounce) box couscous ⅓ cup diced celery 4 tablespoons lemon juice 1 lemon, zested 2 teaspoons olive oil
Nutrition Info
- 451.1 caloriescarbohydrate: 82.2 gcholesterol: : -fat: 9.8 gfiber: 8.9 gprotein: 10.8 gsaturatedFat: 1.4 gservingSize: -sodium: 603.5 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Butternut Squash Couscous
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.
Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.
Bring water to a boil in a saucepan, add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork, let cool for 10 minutes more.
Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.