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Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

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A fall-inspired Mediterranean salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



  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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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.


I cooked the couscous in 2 cups broth for more flavor, added some mushrooms that needed to be used, and only added the juice from the lemon I zested. We really enjoyed this. Good both warm and at room temp. Would not make again without the mushrooms though.

Kimmy Hunter Hone

I thought this was really good but I modified a few things -added 1/3 cup finely diced onions -bag of glazed walnuts (crushed) instead of almonds. Tasty contrast with tart lemon juice -1/2 cup of crumbled feta cheese Increased salt, pepper and lemon juice to give it more flavor.