Roasted Delicata Squash Couscous
on Nov 15, 2021, Updated Nov 10, 2025
This post may contain affiliate links. Please read our disclosure policy.
This roasted delicata squash couscous celebrates the best of winter squash season. It’s an easy vegetarian side dish or main depending what else you’re serving. While the squash roasts in the oven, I simmer pearl couscous on the stove and make an herby parsley pesto with walnuts and parmesan. Then I toss the couscous with the pesto and fold in the squash, pomegranate seeds, chives and more nuts.
Also, try this roasted delicata squash lentil salad.
Table of Contents
Why You’ll Love This Recipe
Butternut squash gets all the attention, but other winter squash varieties like delicata squash deserve some of the spotlight. With both delicata squash and acorn squash, you don’t have to peel them because the skin softens as it roasts.
There are so many ways to enjoy pesto year round. Basil pesto is a classic of course, but save that for summer. This parsley version is lemony and nutty. Along with the roasted squash and pomegranate seeds, you get a lovely combination of savory and herby with tart accents.
You can serve this vegetarian recipe as a side dish or main dish, and it works for Thanksgiving and other holiday meals. It’s a simple roasted vegetable recipe that looks and tastes special.
The Ingredients
This is what you need for the recipe:
- Delicata squash is oblong shaped creamy yellow skin and green streaks. It should feel heavy for its size. The skin should be smooth and have no soft spots. You can substitute with acorn squash or butternut squash.
- Couscous: Known as pearl or Israeli couscous, the plump grains soak up the parsley pesto, and they hold their shape with the roasted squash. If you can find it, try using whole wheat couscous.
- Pomegranate seeds: I love pomegranate seeds for their sweet-tart bites throughout the couscous.
- Parsley: Instead of basil like traditional pesto, parsley leaves are the base of the pesto in this recipe.
- Walnuts: In addition to the pesto, I also stir chopped walnuts into the couscous with the pomegranate seeds and squash.
- Parmesan: The pesto has grated Parmesan.
- Lemon juice: With parsley and roasted squash, I can’t resist adding a citrus hit with a little fresh lemon juice.
- Garlic: No matter the herbs, would pesto even count if it didn’t have at least a garlic clove?
- Maple syrup: Wanting to give the squash just a hint of fall sweetness (but very subtle), I whisk a couple teaspoons of maple syrup with the olive oil, salt and pepper to marinate the squash.
- Chives: To give the couscous something oniony, I stir in plenty of minced chives.
- Kosher salt & black pepper season both the squash and pesto.
How To Make This Roasted Delicata Squash Couscous
Preheat the oven to 400 degrees F.
1. Prep the squash. Whisk the oil, maple syrup, salt and pepper in a large bowl. Add the squash and toss it around, so it’s coated in the mixture. Then arrange it in a single layer on a baking sheet. (You don’t need to line it.)
2. Roast the squash. Give it 25-30 minutes, flipping it over about half way through roasting. It should be tender in the middle and lightly browned at the edges.
3. Make the couscous. Heat the olive oil in the pan. Toast the couscous. Then add the water and bring to a bowl. Reduce the heat, and simmer for about 10 minutes.
4. Make the pesto. Puree the garlic, parsley, walnuts, Parmesan, lemon juice, salt and pepper in a food processor. Pour in the olive oil and process until fully combined.
5. Stir pesto into the couscous in a big bowl.
6. Fold the roasted squash, pomegranate seeds, walnuts and chives into the couscous.
Serving
Between the roasted squash and pesto, this makes a very complete and filling side dish. This is to the point that I definitely think it would be appropriate as a vegetarian main dish.
If you do want to serve it as a main, you can serve it with vegetable side dishes such as roasted green beans with almond breadcrumbs and feta, crispy roasted brussels sprouts or sautéed broccolini. For a salad to go with it, I like this autumn chopped salad or this apple cabbage salad.
Leftovers and Storage
You can store leftovers in an airtight container in the fridge up to 3 days. Reheat the couscous in the microwave if you want to eat leftovers warm. You an also have them cold and stir in arugula or spinach and a splash of vinaigrette.
More Winter Squash Recipes
Miso-Glazed Red Kuri Squash
Parmesan Herb Roasted Acorn Squash
Sautéed Butternut Squash and Kale
Butternut Squash Black Bean Quinoa
Maple-Glazed Acorn Squash
Butternut Squash Broccoli Orzo
Baked Butternut Squash Risotto
Find more roasted vegetable ideas in my seasonal roundup with everything from vegetarian mains to easy side dishes and meal prep tips.
Roasted Delicata Squash Couscous
Ingredients
For squash
- 1 large delicata squash, halved lengthwise, seeds scooped out, cut into 1/2-inch-thick slices
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For couscous
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 1 cup plus 2 tablespoons water
For pesto
- 1 garlic clove
- 1 cup parsley leaves
- 1/4 cup roughly chopped toasted walnuts
- 1/4 cup grated Parmesan
- 1/2 lemon, juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
For serving
- 1/2 cup pomegranate seeds
- 1/4 cup roughly chopped toasted walnuts
- 1 tablespoon minced chives
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together 1 tablespoon olive oil, maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in the squash, coating it in the mixture.
- Arrange the squash in a single layer on a sheet pan.
- Roast the squash for 25-30 minutes, flipping halfway through roasting, until it is tender and lightly browned at the edges.
- While the squash is roasting, make the couscous. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous until it is golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.
- For the pesto, puree the garlic, parsley, 1/4 cup chopped walnuts, Parmesan, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a food processor. Finely chop the ingredients. With the motor is running, pour 1/3 cup olive oil through the feeder tube until the pesto is fully combined.
- In a large bowl, stir the pesto into the couscous. Fold in the roasted squash, pomegranate seeds, 1/4 cup chopped walnuts and chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used faro instead of couscous and Trader Joes pesto and it was super yummy.
I love a recipe that includes pomegranate! Delicious!