Coconut Milk Couscous with Roasted Butternut Squash and Apples

By sandycon

Ingredients

• 2 cups cubed butternut squash
• 2 apples, cored and cubed
• 4 Tbs. butter, divided
• 3 Tbs. brown sugar
• 3 tsp. cinnamon, divided
• 1 1/2 cups couscous
• 2 1/2 cups coconut milk beverage, such as Silk
• 1/2 tsp. salt
• 1/2 cup golden raisins

Preparation

Step 1

1. Preheat oven to 400°F. Place squash and apples in baking dish, and add 2 1/2 Tbs. water. Roast 
15 minutes.

2. Melt 3 Tbs. butter with brown sugar and 2 tsp. cinnamon in small saucepan over medium heat. 
Stir into squash and apples, and roast 10 to 15 minutes more, or until tender.

3. Meanwhile, combine couscous with remaining 1 tsp. cinnamon in medium bowl.

4. Combine coconut milk, salt, and remaining 1 Tbs. butter in small saucepan, and bring to 
a boil. Pour over couscous, cover, and let sit 15 minutes, then stir in raisins. Divide couscous among 
6 plates, and top with squash 
and apples.