Butternut Squash With Cumin Couscous Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the butternut squash into small cubes.
• STEP 3.Toss the butternut squash cubes with olive oil, salt, and pepper.
• STEP 4.Spread the seasoned butternut squash cubes on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
• STEP 5.While the butternut squash is roasting, prepare the cumin couscous according to the package instructions.
• STEP 6.In a saucepan, heat olive oil over medium heat and add cumin seeds. Cook until fragrant, about 1 minute.
• STEP 7.Add the couscous to the saucepan and stir to coat it with the cumin-infused oil.
• STEP 8.Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the couscous is tender and has absorbed the liquid.
• STEP 9.Fluff the couscous with a fork and season with salt and pepper to taste.
• STEP 10.Serve the roasted butternut squash over a bed of cumin couscous and garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to dice the butternut squash into small, evenly-sized cubes for even roasting.
• To enhance the flavor of the cumin couscous, toast the cumin seeds in a dry skillet before adding them to the oil.
• Feel free to add other vegetables or protein to the dish, such as roasted chickpeas or sautéed spinach, for added texture and nutrition.

Storage and Serving

• Leftover roasted butternut squash and cumin couscous can be stored in separate airtight containers in the refrigerator for up to 3 days.
• To reheat, simply warm the butternut squash in the oven or microwave and fluff the couscous with a fork before serving.
• This dish can be served as a main course for a vegetarian meal or as a side dish alongside grilled chicken or fish.