Roasted Butternut Squash, Kale and Cranberry Couscous
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(14)
Ingredients
4 servings
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- Salt and freshly-cracked black pepper
- 1 cup dry Israeli (pearl) couscous, cooked in water according to package instructions
- 2 cups chopped kale leaves
- 1/3 cup dried cranberries (from DeLallo Salad Savors)
- 1/3 cup chopped walnuts (from DeLallo Salad Savors)
- 2 ounces goat cheese, crumbled (from DeLallo Salad Savors)
- Easy orange vinaigrette (recipe below)
- 2 tablespoons apple cider vinegar
- 2 tablespoons DeLallo extra virgin olive oil
- 2 tablespoons freshly-squeezed orange juice
- Pinch of salt and black pepper, to taste
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Preparation
Step 1
Heat oven to 425°F.
Step 2
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.
Step 3
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.
Step 4
Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
Step 5
Serve warm, or refrigerate in a sealed container for up to 3 days.
Step 6
To make the vinaigrette, whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
Step 7
Save recipe for the next time?
Chef's notes
You could also substitute DeLallo organic couscous or any small DeLallo organic whole wheat pasta, cooked according to package instructions.
