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.
Servings Prep Time
61 (cup) servings 15minutes
Cook Time
30minutes
Servings Prep Time
61 (cup) servings 15minutes
Cook Time
30minutes
Ingredients
  • 4cups cubed butternut squash
  • salt and pepper to taste
  • 1cup pearl couscouscooked in water according to package instructions
  • 2cups coarsely chopped kale leaves
  • 3tablespoons dried cranberries
  • 1/4cup chopped walnutstoasted
  • 2ounces crumbled goat cheeseoptional
  • Orange Vinaigretterecipe below
Instructions
  1. Preheat oven 425°F.Line baking pan with foil and coat with nonstick cooking spray
  2. Arrange squash on prepared pan and season to taste. Coat with nonstick cooking spray.
  3. Bake 15 minutes, stir, and continue cooking 10-15 minutes or until squash is tender. Remove from oven and transfer to large bowl.
  4. Add couscous, kale, cranberries, walnuts, and goat cheese, if desired. Toss with Orange Vinaigrette (see recipe).