Healthy Butternut Squash Bowl

Healthy Butternut Squash Bowl

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

421

kcal

Ingredients

  • 4 cups chopped butternut squash

  • 1 cup vegetable stock (or broth), or chicken stock (not vegetarian)

  • 1 teaspoon butter

  • 1-2 large ripe avocados, thinly sliced or chopped

  • 1/2 cup honey roasted almonds or pecans

  • 2 tbsp. olive oil

  • 1/2 tsp dried parsley,

  • 1/2 tsp dried oregano

  • Fine sea salt and freshly cracked pepper

  • 1 cup couscous

  • Fresh arugula (optional)

  • Dressing
  • 1 clove garlic, minced

  • 1/2 of 1 small shallot, minced

  • 1 tbsp. grainy Dijon mustard

  • 2 tbsp. red wine vinegar

  • 1/2 cup + 2 tablespoons olive oil

  • 1 tsp dried parsley

  • 1 tsp dried oregano

Directions

  • Preheat oven to 400 degrees F.
  • Peel and chop butternut squash into bite-sized pieces. Place on a sheet pan and toss with olive oil, dried parsley, dried oregano and salt and pepper.
  • Roast in the oven for 10 minutes. Remove and stir around, and return to the oven for another 7-10 minutes; until crisp tender.
  • Remove from the oven and set aside.
  • To make dressing, gather all ingredients in a mason jar and shake well to combine.
  • Add broth, stock, or water to a small pot. Add in butter and bring to a boil. Remove from heat, stir in couscous and cover with a lid for 5 minutes.
  • Once the liquid is absorbed, fluff with a fork. Add in 1/3 cup of dressing and stir well.
  • Divide couscous mixture into 4 bowls. Lay roasted butternut squash on top. Spread with fresh avocado and a handful of arugula. Top with almonds or pecans. Drizzle remaining dressing evenly over each bowl.
  • Serve immediately!
Healthy Butternut Squash Bowl
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