Butternut Squash Couscous

By GwennW

Ingredients

• 1 medium butternut squash
• 3 T. EVOO
• kosher salt and fresh ground pepper, to taste
• 3 T. dark brown sugar
• dash of cayenne pepper
• 2 c. chicken broth
• 1 T. unsalted butter
• 2 c. dried couscous (regular or whole wheat)
• 2/3 c. crumbled feta cheese
• 1/2 c. slivered almonds, toasted

Details

Servings 6

Preparation

Step 1

Preheat oven to 400.

Peel the butternut squash with a vegetable peeler and cut into bite-sized chunks. Place in a roasting pan. Toss with EVOO, kosher salt and pepper. Sprinkle brown sugar and cayenne pepper over the top. Roast for 45 minutes, or until fully cooked and tender.

Meanwhile, place the chicken broth and butter in a medium saucepan and bring to a boil. Once it has reached the boil, quickly stir in dried couscous, remove from the heat, cover and let sit for 5 minutes. When the couscous is done, fluff with a fork, and set aside, and allow to cool slightly, until the butternut squash is ready.

Once the butternut is ready, add it to the couscous, along with the feta cheese and the slivered almonds. Add salt and pepper if needed.