Butternut Squash With Cumin Couscous Recipe

Recipe By Slurrp

This recipe combines the sweetness of butternut squash with the aromatic flavors of cumin couscous. The butternut squash is roasted until tender and caramelized, while the couscous is cooked with cumin and other spices for a fragrant and flavorful side dish. The combination of the two creates a delicious and satisfying vegetarian meal or a hearty side dish for any occasion.

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50minstotal
50m.total
Butternut Squash With Cumin Couscous
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Ingredients for Butternut Squash With Cumin Couscous Recipe

  • 0.17 Butternut Squash, Peeled And Diced
  • 0.33 tablespoon Olive Oil, Divided
  • As required Salt And Pepper, To Taste
  • 0.17 cup Couscous
  • 0.17 teaspoon Cumin Seeds
  • 1/4 cup Vegetable Broth
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
123
calories per serving
9 g Fat3 g Protein8 g Carbs4 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    3g
  • Carbs
    8g
  • Fiber
    4g

MacroNutrients

  • Carbs
    8g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    57mg
  • Iron
    2mg
  • Vitamin A
    524mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    53mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp