Buttercup Squash and Couscous Recipe

This holiday season, take the stress out of cooking and make recipes that are easy to prepare
Contributor
Buttercup Squash and Couscous Recipe

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This holiday season, take the stress out of cooking and make recipes that are easy to prepare and perfectly delicious at room temperature. My recipe for Butternut Squash Couscous Salad is the perfect side dish for your holiday meal and so simple to prepare!

Ingredients

  • 2  Cups  diced buttercup squash
  • Olive oil
  • 1/2  Teaspoon  kosher salt
  • 1  Cup  chicken stock
  • 1  Cup  dry instant couscous
  • 2  Tablespoons  unsalted butter
  • 1  Cup  chicken stock
  • pint cherry tomatoes, sliced in halves
  • 2  Tablespoons  scallions, thinly sliced
  • 2  Tablespoons  fresh lemon juice
  • 2  Teaspoons  kosher salt
  • Fresh cracked black pepper, to taste

Directions

Preheat the oven to 375 degrees F.

Roast the butternut squash at 375 degrees with a drizzle of olive oil and 1 teaspoon of salt until fork tender for about 20 minutes.

In a small saucepot, boil the stock and salt. Then, add the couscous. Stir in the salt and butter. Turn the heat off, close the saucepot with lid and set aside. After 5 minutes, take the lid off the couscous and fluff with a fork.

Once the butternut squash has slightly cooled, toss it in with the hot couscous. Toss in the cherry tomatoes, scallions, olive oil, lemon juice, 1 teaspoon of salt and pepper. Serve warm or room temperature.
 

Buttercup Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Buttercup Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.