Roasted Delicata Squash Couscous

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Delicata Squash

Pearl Couscous

Maple Syrup

Olive Oil

Lemon

Walnuts

Garlic

Parsley

Water

Parmesan

Salt Pepper

Pomegranate Seeds

Whisk together the olive oil, maple syrup, salt and pepper.

Toss the squash in the olive oil-maple syrup mixture.

Arrange the squash on a sheet pan.

Roast the squash in the oven at 375 degrees F until golden.

Combine the garlic, parsley, walnuts, Parmesan, lemon juice, salt, pepper and olive oil in a food processor.

Puree the ingredients until combined into pesto.

Stir the pesto into the couscous.

Fold in the pomegranate seeds and roasted squash.

Roasted Delicata Squash Couscous

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