Butternut Squash Couscous Bowl Recipe
Introduction
This Butternut Squash Couscous Bowl is a vibrant and nourishing dish perfect for a cozy meal. Combining sweet roasted squash with hearty kale and tangy cranberries creates a wonderful balance of flavors and textures.
Ingredients
- 1 cup cooked couscous
- 2 cups roasted butternut squash, cubed
- 1 cup kale, sautéed
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- Olive oil, salt, and pepper to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash on a baking sheet and roast for 30 minutes, or until tender and lightly caramelized.
- Step 2: In a large bowl, combine the roasted butternut squash, cooked couscous, sautéed kale, dried cranberries, and chopped walnuts. Toss gently to mix all the ingredients well.
Tips & Variations
- For extra flavor, drizzle the bowl with a lemon-tahini dressing or a simple balsamic glaze before serving.
- Swap kale for spinach or Swiss chard if you prefer a milder green.
- To add protein, include chickpeas or grilled chicken.
Storage
Store the couscous bowl in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy cold as a refreshing salad. If the dish feels dry after storage, add a splash of olive oil or a squeeze of lemon to revive freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different grain instead of couscous?
Yes! Quinoa, bulgur, or rice make great alternatives and pair well with the flavors of the squash and kale.
How do I sauté kale properly?
Heat a little olive oil in a pan over medium heat, add chopped kale, and cook for 3 to 5 minutes until wilted but still bright green. Season with salt and pepper to taste.
PrintButternut Squash Couscous Bowl Recipe
A hearty and nutritious Butternut Squash Couscous Bowl combining roasted butternut squash, fluffy couscous, sautéed kale, tart dried cranberries, and crunchy walnuts, dressed simply with olive oil, salt, and pepper. This vibrant bowl is perfect for a wholesome lunch or light dinner, balancing sweet and savory flavors with a satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup cooked couscous
- 2 cups roasted butternut squash, cubed
- 1 cup kale, sautéed
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- Olive oil, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet in a single layer and roast for 30 minutes, or until tender and slightly caramelized.
- Sauté the Kale: While the squash is roasting, heat a small amount of olive oil in a skillet over medium heat. Add the kale and sauté until wilted and tender, about 5-7 minutes. Season with salt and pepper to taste.
- Combine the Bowl: In a large mixing bowl, combine the cooked couscous, roasted butternut squash, sautéed kale, dried cranberries, and chopped walnuts. Gently toss everything together to distribute the ingredients evenly.
- Season and Serve: Adjust seasoning with additional salt, pepper, or olive oil as desired. Serve the bowl warm or at room temperature for a delicious, balanced meal.
Notes
- For extra protein, add grilled chicken or chickpeas.
- You can substitute kale with spinach or Swiss chard if preferred.
- Make sure not to overcrowd the baking sheet to ensure squash roasts evenly.
- To save time, roast the butternut squash in advance and store it refrigerated for up to 3 days.
Keywords: butternut squash, couscous, kale, roasted vegetables, vegetarian bowl, healthy lunch, easy dinner, fall recipe
