Butternut Squash and Cranberry Couscous

Name: Butternut Squash and Cranberry Couscous
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 7
Cuisine: Global
Ingredients: 158 milliliters Southern Grove Sliced Almonds, toasted; 946 milliliters peeled and diced butternut squash; 79 milliliters diced celery; 283 grams Reggano Original Couscous; 142 grams Southern Grove Dried Cranberries; 1 teaspoon Stonemill Essentials Ground Black Pepper, divided; 4 Tbsps lemon juice; 1 lemon, zested; 1 Tbsp Carlini 100% Pure Olive Oil; 1 teaspoon Stonemill Essentials Iodized Salt, divided; 946 milliliters water, divided

Butternut Squash and Cranberry Couscous is a vegan recipe with 7 servings. This side dish has 297 calories, 9g of protein, and 9g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have southern grove cranberries, reggano original couscous, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Butternut Squash

Olive Oil

Pepper

Salt

Equipment you will use

Bowl

Place on baking pan.

Equipment you will use

Baking Pan

Bake for 15 minutes or until tender.

Equipment you will use

Oven

In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute.

Ingredients you will need

Dried Cranberries

Water

Equipment you will use

Bowl

Drain.

In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes.

Ingredients you will need

Olive Oil

Couscous