Cranberry Butternut Squash Couscous Amanda reviews online

Cranberry Butternut Squash Couscous


Amanda

A great fall or winter dish! Serve at room temperature.

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Edition Details

Author

Amanda

Cooking method

Preheat oven to 400 degrees F (200 degrees C).
Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.
Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.
Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more.
Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.

Number of persons

4

Full cooking time

15 m

Cooking time

25 m

Time for preparing

55 m

Calories

451

Fats

9.8 g

Carbohydrate

82.2g

Protein

10.8 g

Cholesterol

0 mg

Sodium

603 mg

Ingredients Cranberry Butternut Squash Couscous

1 tablespoon white sugar
2 teaspoons olive oil
4 tablespoons lemon juice
1/4 teaspoon ground black pepper
2 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme
1/3 cup diced celery
2 cups fresh cranberries
1 teaspoon salt, divided
1 lemon, zested
1 (10 ounce) box couscous
4 cups peeled and diced butternut squash

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