Description
A warm and comforting dish featuring roasted butternut squash and couscous, drizzled with a sweet maple vinaigrette.
Ingredients
Scale
- 1 cup couscous
- 2 cups water
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the butternut squash cubes with olive oil, salt, and black pepper.
- Spread the squash on a baking sheet and roast for about 25-30 minutes or until tender.
- While the squash is roasting, bring water to a boil in a saucepan.
- Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard to make the vinaigrette.
- Once the squash is done, combine it with the couscous in a large bowl.
- Drizzle the maple vinaigrette over the mixture and toss to combine.
- Serve warm.
Notes
- This dish can be served warm or cold as a salad.
- Feel free to add nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Butternut, Couscous, Maple Vinaigrette