Name: Roasted Butternut Squash, Kale, and Cranberry Couscous Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: For Couscous Salad:; 1 small butternut squash; 2 tbsp olive oil; salt; black pepper; 1 cup couscous; 2 cups kale leaves; ⅓ cup dried cranberries; ⅓ cup Walnuts; 2 oz goat cheese; For Vinaigrette:; 2 tbsp apple cider vinegar; 2 tbsp olive oil; 2 tbsp orange juice; salt and black pepper

roasted butternut squash, kale and cranberry couscous recipe

How To Make Roasted Butternut Squash, Kale and Cranberry Couscous

This couscous recipe is full of bright colors and fresh produce, such as kale, butternut squash, cranberry, and nuts. Such a great vegetarian treat!

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

For Couscous Salad:

1smallbutternut squash,peeled, seeded, and diced into ½-inch cubes
2tbspolive oil
salt
black pepper,freshly-cracked
1cupcouscous,dry Israeli pearl, cooked in water according to package instructions
2cupskale leaves,chopped
⅓cupdried cranberries
⅓cupwalnuts,chopped
2ozgoat cheese,crumbled

For Vinaigrette:

2tbspapple cider vinegar
2tbspolive oil,extra virgin
2tbsporange juice,freshly squeezed
salt and black pepper,pinch, to taste

Instructions

Heat oven to 425 degrees F.
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.
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 to 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.
Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
Serve warm, or refrigerate in a sealed container for up to 3 days.