Roasted Delicata Squash Couscous
This roasted delicata squash couscous is an herby combination of pomegranate seeds, walnuts and fresh herbs tossed in parsley pesto.
Servings: 6
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
You can substitute with acorn squash or butternut squash.
To make the recipe vegan, leave out the parmesan.
Store leftovers in an airtight container in the refrigerator up to 3 days. Either reheat them in the microwave or enjoy leftovers cold. You can toss them with arugula or spinach and a little vinaigrette.
Nutrition
Calories: 387kcal | Carbohydrates: 36g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 379mg | Potassium: 473mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1937IU | Vitamin C: 29mg | Calcium: 98mg | Iron: 2mg