Description
A hearty and flavorful dish featuring roasted butternut squash, couscous, and a sweet maple vinaigrette.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped pecans
- 2 tbsp dried cranberries
- 2 cups baby spinach
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- Bring vegetable broth to a boil. Stir in couscous, cover, and let sit for 5 minutes.
- Whisk maple syrup, apple cider vinegar, and remaining olive oil for the vinaigrette.
- Fluff couscous with a fork and mix with roasted squash, spinach, pecans, and cranberries.
- Drizzle with maple vinaigrette before serving.
Notes
- Use quinoa instead of couscous for a gluten-free option.
- Add crumbled feta for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: butternut squash, couscous, maple vinaigrette, vegetarian bowl