Roasted Butternut Squash and Couscous Salad
Warm and hearty roasted butternut squash topped with a nutty couscous.
Category
Main Course
Prep
15 minutes
Cook
25 minutes
Style
American
Technique
Roasting
Diet Friendly
Gluten-Free
Daily recipe · January 09, 2023
A little about this dish
This recipe is hearty and perfect for chilly weather. It features a seasonal ingredient, butternut squash, which is roasted to perfection and combined with couscous and a tangy vinaigrette. Topped with crispy bacon bits and pecans for texture. The vinaigrette is made using apple cider vinegar and maple syrup, adding a touch of sweetness to the dish.
Ingredients (for 2)
- Butternut squash — 1 small — peeled and cubed
- Couscous — 1/2 cup
- Pecans — 1/4 cup
- Bacon — 2 slices — diced
- Apple cider vinegar — 2 tablespoons
- Maple syrup — 1 tablespoon
- Olive oil — 1 tablespoon
- Salt — — to taste
- Pepper — — to taste
Preparation
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Step 1 — 🌡️👉🔥Preheat the oven to 400°F or 200°C.
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Step 2 — 🥣👉🍲🎉In a mixing bowl, toss the cubed butternut squash with olive oil and season with salt and pepper.
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Step 3 — 🥦👉🔥🍴Spread the squash pieces in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
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Step 4 — 🍚👉🍲While the squash is roasting, cook the couscous according to the instructions on the package.
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Step 5 — 🍳🥓👉🍲In a small pan over medium heat, cook the diced bacon until crispy and transfer the bacon bits to a paper towel-lined plate to cool.
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Step 6 — 🥄👉🥣🥗Mix the apple cider vinegar and maple syrup in a small bowl to make the dressing.
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Step 7 — 🥣+🥗👉🍲🍜In a large mixing bowl, combine the cooked couscous with the butternut squash. Toss with the vinaigrette dressing and toasted pecans.
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Step 8 — 🍴🥗👉2️⃣🍽️Divide the salad between two plates, and top with the crispy bacon bits.
A final fox tip
You can add some dried cranberries for a pop of color and some extra sweetness. To make it vegan, simply omit the bacon bits and use vegetable stock to cook the couscous.