gimmesomeoven4.9
Roasted Butternut Squash, Kale and Cranberry Couscous
This Roasted Butternut Squash, Kale and Cranberry Couscous is quick and easy to make, and is delicious when enjoyed hot or cold.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
To Make The Couscous Salad:
2
Heat oven to 425°F.
3
In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.
olive oil2 tablespoonsDeLallo extra virgin olive oil2 tablespoons
4
Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Bake for ⏱️ 15 minutes, then remove from the oven and flip the squash for even cooking. Bake for an additional ⏱️ 10-15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl.
5
Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
goat cheese (crumbled (from DeLallo Salad Savors))2 ounces
6
Serve warm, or refrigerate in a sealed container for up to 3 days.
7
To Make The Vinagirette:
8
Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...