Stirring parsley walnut pesto into this Roasted Delicata Squash Couscous gives it lots of herby flavor. Pomegranate seeds and chives are the finishing touch for this side.
For the last couple weeks I’ve been admiring the bowl of squash and gourds sitting on my kitchen counter.
My annual collection started a few weeks ago.
The colors are everything I get warm and fuzzy about when thinking about fall–gorgeous oranges, golds and greens.
Some are bumpy and lumpy gourds only meant for decorations. While others are perfectly acceptable to eat.
I just have a hard time parting with my seasonal décor, which is completely ridiculous.
The other day I made the tough decision to say goodbye to one of the edible squash in the bowl.
As a result, I almost felt like I needed to apologize to that delicata squash.
Even though it was tough to say goodbye, I switched on the oven, pulled out my knife and cutting board and stopped agonizing over my choice.
Was I just going to let it eventually rot on the bowl? Of course not!
It was time to make a big batch of roasted delicata squash couscous.
Roasted Delicata Squash Couscous: The Ingredients
First, I preheat the oven for the squash.
I toss the sliced squash in a mix of olive oil, maple syrup, salt and pepper and spread it out on a sheet pan. The maple syrup gives a hint of subtle sweetness.
Also, it tastes appropriately autumnal and seasonal.
While the squash roasts, I cook the pearl couscous on the stove. Those plump, round grains are a great match for big root vegetables.
To bring all the ingredients together, I make parsley walnut pesto with Parmesan and lemon juice in the food processor.
Once the squash and couscous are ready, I stir in the herby pesto coating everything.
After the pesto, I fold in fresh and juicy pomegranate seeds. With their intense ruby color and tart flavor, I adore them.
Before serving, I sprinkle on walnuts and fresh chives.
Roasted Delicata Squash Couscous
- Total Time: 40 minutes
- Yield: Serves 4 1x
1 delicata squash, halved lengthwise, deseeded, and sliced crosswise 1/4-inch-thick
1 tablespoon olive oil
2 teaspoons maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup pearl (Israeli) couscous
1 cup plus 2 tablespoons water
1 garlic clove, peeled
1 generous handful parsley leaves
1/4 cup walnuts
1/2 ounce grated Parmesan
Juice of 1/2 lemon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
Seeds of 1 pomegranate
1/4 cup roughly chopped walnuts
1 tablespoon minced chives
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Toss the squash with the olive oil, maple syrup, salt and pepper. Roast for 30 minutes until brown at the edges and tender.
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, mince the garlic clove in the bowl of a food processor. Add the parsley, walnuts, Parmesan, lemon juice, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
Place the squash and couscous in a large bowl. Stir in the pesto followed by the pomegranate seeds, walnuts and chives.