Roasted Delicata Squash Couscous

Roasted Delicata Squash Couscous

  • Author: Paige Adams
  • Total Time: 40 minutes
  • Yield: Serves 4 1x

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 squash

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

For couscous

1 tablespoon olive oil

1 cup pearl (Israeli) couscous

1 cup plus 2 tablespoons water

For pesto

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

For serving

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.