CRANBERRY BUTTERNUT SQUASH COUSCOUS

Cranberry Butternut Squash Couscous image

A great fall or winter dish! Serve at room temperature.

Provided by Amanda

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 55m

Yield 4

Number Of Ingredients 12

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Ingredients

2 cups fresh cranberries
2 tablespoons olive oil, divided
1 tablespoon white sugar
2 teaspoons chopped fresh thyme
4 cups peeled and diced butternut squash
1 teaspoon salt, divided
¼ teaspoon ground black pepper
1 (10 ounce) box couscous
⅓ cup diced celery
4 tablespoons lemon juice
1 lemon, zested
2 teaspoons olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.
Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.
Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more.
Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 82.2 g, Fat 9.8 g, Fiber 8.9 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 603.5 mg, Sugar 8.7 g