Buttercup Squash And Couscous Recipe

Name: Buttercup Squash And Couscous Recipe
Ingredients: 2 cup diced buttercup squash; olive oil; 1/2 teaspoon kosher salt; 1 cup chicken stock; 1 cup dry instant couscous; 2 tablespoon unsalted butter; 1 cup chicken stock; 1 pint cherry tomatoes, sliced in halves; 2 tablespoon scallions, thinly sliced; 2 tablespoon fresh lemon juice; 2 teaspoon kosher salt; fresh cracked black pepper, to taste

Johanna Cook|Nov. 20, 2015 5:27 pm EST

3.5 (2 ratings)

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This holiday season, take the stress out of cooking and make recipes that are easy to prepare and perfectly delicious at room temperature. My recipe for Butternut Squash Couscous Salad is the perfect side dish for your holiday meal and so simple to prepare!

Servings

1

Ingredients

2 cup diced buttercup squash
olive oil
1/2 teaspoon kosher salt
1 cup chicken stock
1 cup dry instant couscous
2 tablespoon unsalted butter
1 cup chicken stock
1 pint cherry tomatoes, sliced in halves
2 tablespoon scallions, thinly sliced
2 tablespoon fresh lemon juice
2 teaspoon kosher salt
fresh cracked black pepper, to taste

Directions

Preheat the oven to 375 degrees F.
Roast the butternut squash at 375 degrees with a drizzle of olive oil and 1 teaspoon of salt until fork tender for about 20 minutes.In a small saucepot, boil the stock and salt. Then, add the couscous. Stir in the salt and butter. Turn the heat off, close the saucepot with lid and set aside. After 5 minutes, take the lid off the couscous and fluff with a fork.Once the butternut squash has slightly cooled, toss it in with the hot couscous. Toss in the cherry tomatoes, scallions, olive oil, lemon juice, 1 teaspoon of salt and pepper. Serve warm or room temperature.