An experiment that happily turned out, although it is a niche recipe. Butternut squash is lovely but can be overpowering for non-squash lovers so the old YMMV applies here 😉
Roasted Butternut Couscous
- 1 Butternut Squash (2-3 lbs, mine was 3)
- 2 Tbsp olive oil
- ¼ tsp Kosher salt and ground black pepper
- 2 cups lower sodium vegetable broth
- 2 Tbsp butter
- ¼ cup sweet chili sauce (Thai)
- ¼ cup dried cranberries
- 1½ cups couscous (10 ounces)
- Parmesan cheese to taste
Preheat the oven to 400°. Peel the butternut squash and then halve it (it will take a strong hand and large knife). Discard the seeds and innards (although some love roasting the seeds separately). Cut into bite size chunks and toss with the olive oil, salt and pepper. Spread onto a baking sheet and roast for 30 to 45 minutes, or until golden brown and tender to a fork.
You can either chill the squash at this point for later use or use right away.
Add the squash, broth, butter, chili sauce and cranberries to a large saucepan and bring to a boil. Add in the couscous, stir well and cover tightly, taking off the heat. Let sit for 10 minutes, then gently fluff up. Serve with Parmesan cheese as desired.