Stuffed Butternut Squash with Curried Couscous Salad
Stuffed Butternut Squash halves with a simple curried couscous salad. The couscous salad is loaded with sweet cranberries, crunchy pecans, and tons of herbs. This is perfect to serve as a side or even as a main course!
Servings: 4 -6 boats
Ingredients
Butternut boats:
- 2-3 small butternut squashes
- 1 tablespoon oil
- 2-3 teaspoons brown sugar
- salt and pepper
Curried couscous:
- 1 cup pearl israeli couscous
- 4 teaspoons mild curry powder
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1/4 cup chopped scallions
- 1/3 cup chopped parsley
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
Instructions
- butternut squash: Position a rack near the center of the oven and preheat the oven to 425ºF. Halve the squashes, and remove the seeds. Arrange the butternut squash on a baking sheet, cut side facing up and drizzle them with the oil. Sprinkle each with a pinch of salt and pepper and 1/2 teaspoon of brown sugar. Roast the squash for 48-52 minutes or until fork tender. Remove from the oven and let cool for several minutes before stuffing.
- curried couscous: While the butternut squash is roasting cook the couscous according to package directions. Place the couscous in a bowl to cool to room temperature. In a small bowl or mason jar, combine the olive oil, honey, curry powder, a pinch of salt, and pepper whisk or shake to combine. Drizzle the dressing over the couscous and stir to combine. Add the scallions, parsley, pecans, and cranberries. Taste and adjust seasonings or curry powder to taste.
- assemble: Scoop out some of the squash if you find its too much per serving. Reserved squash can be used for other meals. Top butternut boats with prepared couscous salad. I find these taste best served at room temperature.
