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Buttercup Squash and Couscous Recipe

This holiday season, take the stress out of cooking and make recipes that are easy to prepare
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
  • 1 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.
 

Nutritional Facts
Servings4
Calories Per Serving349
Total Fat12g19%
Sugar6gN/A
Saturated5g24%
Cholesterol19mg6%
Protein11g21%
Carbs49g16%
Vitamin A88µg10%
Vitamin B60.2mg10%
Vitamin C25mg41%
Vitamin D0.1µgN/A
Vitamin E1mg7%
Vitamin K18µg23%
Calcium52mg5%
Fiber5g18%
Folate (food)31µgN/A
Folate equivalent (total)31µg8%
Iron1mg8%
Magnesium36mg9%
Monounsaturated6gN/A
Niacin (B3)4mg20%
Phosphorus132mg19%
Polyunsaturated1gN/A
Potassium436mg12%
Riboflavin (B2)0.2mg9.4%
Sodium799mg33%
Thiamin (B1)0.1mg10%
Trans0.2gN/A
Zinc0.7mg4.7%