Caramelized Butternut Squash with Pearl Couscous Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
3 Servings
Ingredients
  • 4 cups cubed butternut squash
  • 3 tablespoons olive oil, divided
  • 1 ⅛ teaspoon salt, divided
  • 3 tablespoons maple syrup
  • 1 cup uncooked pearl couscous
  • 1 cup chopped kale, stems removed
  • Juice of 1 lemon, divided
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon spicy brown mustard
  • 1 crushed garlic clove
  • ⅓ cup dried cranberries
  • ⅓ chopped pecans
  • ¼ cup sliced red onion
Directions
  1. Preheat oven to 400 F.
  2. Add the squash to a large bowl and combine with 1 tablespoon of olive oil, ½ teaspoon salt, and the maple syrup.
  3. Spread squash on a baking sheet and bake for 30 minutes.
  4. Cook the couscous according to package instructions. Rinse with cool water when it's done.
  5. In a small bowl, combine the remaining olive oil, ½ teaspoon salt, juice of ½ lemon, vinegar, honey, mustard, and garlic.
  6. Put the kale in a large bowl and add the remaining lemon juice and remaining salt.
  7. Massage the kale until it has reduced in size by about 75%, which should take about 3 minutes.
  8. Add the roasted squash, couscous, dried cranberries, pecans, red onion, and dressing to the bowl with the kale and toss. Serve.