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Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
ALDI

ALDI

A fall-inspired Mediterranean salad.

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Directions

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on baking pan. Bake for 15 minutes or until tender.
  3. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. Drain.
  4. In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes. Remove cover, fluff and allow to cool for 10 minutes.
  5. In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients. Serve at room temperature.
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Reviews

Jeannette
2

Jeannette

2/16/2014

A great dish to bring to a Thanksgiving dinner - it can be made ahead and travels well. With some minor changes, this recipe would rate 5 stars. Next time I'll reduce the water by the amount of lemon juice and squeeze all of the water out of the cranberries (couscous is too sticky otherwise) and add the lemon zest to the water with the couscous. Also cook the celery with the squash - it will still have some crunch. Like the suggestion of shallots or onions roasted with the squash - more flavorful. Tastes good warm too.

Shay
0

Shay

3/6/2014

I accidentally used quinoa instead of couscous but it turned out great! Very quick and easy!

mafecp21
0

mafecp21

1/8/2014

I think every oven is different but check on the squash right after the 15 minutes. Mine was still hard even though I added 10 more min on 450F. Yummy and healthy recipe!

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