Butternut Squash & Couscous. A Perfect Pair.
If I could sum up fall with 3 ingredients, they would be:
- maple syrup
Butternut Squash w/ Couscous
1 cup whole wheat couscous
2 cups butternut squash, cubed
1/4 cup raisins
1/2 cup edamame, shelled and cooked
1/4 cup spinach, julienned
1/4 cup sunflower seeds
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
1 1/2 Tbsp olive oil
1 tsp dijion mustard
Bring 1 1/2 cups of water to a boil over high heat. Add in couscous. Stir. Cover. Remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl, stir in raisins and edamame, set aside
Meanwhile, in a small bowl, combine maple syrup, vinegar, 1/2 tablespoon olive oil and mustard. Whisk mixture until blended and set aside.
In large non-stick skillet over medium heat add 1 tablespoon olive oil. Add squash and cook, stirring often until tender and golden brown, about 8 minutes. Transfer squash to bowl with couscous and toss with dressing. Add sunflower seeds and spinach.
This dish can be served warm, or refrigerated and eaten cold. My preference, warm, given we have now stumbled into the colder months. Brrrr.
Recipe adapted from 20 minute supper club