Roasted Butternut Squash, Kale and Cranberry Couscous

Roasted Butternut Squash, Kale and Cranberry Couscous takes roughly 35 minutes from beginning to end. This lacto ovo vegetarian recipe serves 4 and costs $2.54 per serving. One serving contains 565 calories, 14g of protein, and 24g of fat. It works well as a side dish. 142 people have tried and liked this recipe. It is brought to you by Gimme Some Oven. If you have apple cider vinegar, israeli couscous, salt and pepper, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. If you like this recipe, you might also like recipes such as Roasted Butternut Squash, Kale and Couscous Salad, Kale Salad with Brie Croutons, Roasted Butternut Squash, Cumin-Spiced Pecans and a Cranberry Vinaigrette, and Butternut Squash and Cranberry Couscous.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 tablespoons apple cider vinegar

1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes

1/3 cup dried cranberries (from DeLallo Salad Savors)

2 tablespoons DeLallo extra virgin olive oil

2 ounces goat cheese, crumbled (from DeLallo Salad Savors)

1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions

2 cups chopped kale leaves

2 tablespoons olive oil

easy orange vinaigrette (recipe below)

2 tablespoons freshly-squeezed orange juice

salt and freshly-cracked black pepper

pinch of salt and black pepper, to taste

1/3 cup chopped walnuts (from DeLallo Salad Savors)

Equipment:

mixing bowl

oven

baking sheet

whisk

Cooking instruction summary:

To Make The Couscous Salad:Heat oven to 425F.In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Bake for15 minutes, then remove from the oven and flip the squash for even cooking. Bake for an additional 10-15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl.Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.Serve warm, or refrigerate in a sealed container for up to 3 days.To Make The Vinagirette:Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.

 

Step by step:

To Make The Couscous Salad

1. Heat oven to 425F.In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.

2. Spread the butternut squash out in an even layer on a parchment-covered baking sheet.

3. Bake for15 minutes, then remove from the oven and flip the squash for even cooking.

4. Bake for an additional 10-15 minutes, or until the squash is tender and slightly browned around the edges.

5. Remove from oven and transfer back to the large mixing bowl.

6. Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.


Serve warm, or refrigerate in a sealed container for up to 3 days.To Make The Vinagirette

1. Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.


Nutrition Information:

Quickview
565k Calories
13g Protein
24g Total Fat
79g Carbs
88% Health Score
Limit These
Calories
565k
28%

Fat
24g
38%

  Saturated Fat
4g
30%

Carbohydrates
79g
26%

  Sugar
20g
22%

Cholesterol
6mg
2%

Sodium
281mg
12%

Get Enough Of These
Protein
13g
28%

Vitamin A
23645IU
473%

Vitamin K
247µg
236%

Vitamin C
131mg
160%

Manganese
1mg
67%

Copper
1mg
53%

Fiber
9g
37%

Vitamin E
5mg
34%

Potassium
1131mg
32%

Magnesium
126mg
32%

Vitamin B6
0.58mg
29%

Vitamin B1
0.42mg
28%

Folate
110µg
28%

Phosphorus
250mg
25%

Vitamin B3
4mg
23%

Calcium
218mg
22%

Vitamin B5
1mg
17%

Iron
3mg
17%

Vitamin B2
0.22mg
13%

Zinc
1mg
9%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

In 2012, divers discovered a 2,000-year-old Roman shipwreck that was so well preserved even the food was intact in its storage jars.

Food Joke

A man told his doctor, "I don't think my wife's hearing is as good as it used to be. What should I do?" The doctor replied, "Try this test first. When your wife is at the sink doing dishes, stand fifteen feet behind her and ask her a question. If she doesn't respond, keep moving closer, asking the question until she hears you." He went home and saw his wife preparing dinner. Standing fifteen feet behind her he said, "What's for dinner, honey?" Hearing no reply, he moved up to ten feet behind her and repeated the question. Still no reply, so he moved to five feet. Finally he stood directly behind her and said, "Honey, what's for dinner tonight?" She turned around and yelled in his face, "For the fourth time, I SAID CHICKEN, you deaf old goat!

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