Name: Butternut Squash, Kale and Cranberry Couscous
Prep time: 15 min
Cook time: 30 min
Yield: 6 1 (cup) servings
Ingredients: 4 cups cubed butternut squash; Salt and pepper to taste; 1 cup pearl couscous (cooked in water according to package instructions); 2 cups coarsely chopped kale leaves; 3 tablespoons dried cranberries; 1/4 cup chopped walnuts (toasted); 2 ounces crumbled goat cheese (optional); Orange Vinaigrette (recipe below)

Butternut Squash, Kale and Cranberry Couscous

Get festive with this colorful combination of sweet butternut squash, crunchy kale, tart cranberries and toasty walnuts tossed with couscous. You’ll love the versatility to serve it hot, room temperature or cold.

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6 1 (cup) servings

Ingredients

4 cups cubed butternut squash
salt and pepper to taste
1 cup pearl couscous cooked in water according to package instructions
2 cups coarsely chopped kale leaves
3 tablespoons dried cranberries
1/4 cup chopped walnuts toasted
2 ounces crumbled goat cheese optional
Orange Vinaigrette recipe below

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6 1 (cup) servings

Ingredients

4 cups cubed butternut squash
salt and pepper to taste
1 cup pearl couscous cooked in water according to package instructions
2 cups coarsely chopped kale leaves
3 tablespoons dried cranberries
1/4 cup chopped walnuts toasted
2 ounces crumbled goat cheese optional
Orange Vinaigrette recipe below

Instructions

Preheat oven 425°F.Line baking pan with foil and coat with nonstick cooking spray
Arrange squash on prepared pan and season to taste. Coat with nonstick cooking spray.
Bake 15 minutes, stir, and continue cooking 10-15 minutes or until squash is tender. Remove from oven and transfer to large bowl.
Add couscous, kale, cranberries, walnuts, and goat cheese, if desired. Toss with Orange Vinaigrette (see recipe).