Super Fast
Autumn Butternut Squash-Couscous Bowls
Ingredients
- 1 (12-oz) pkg peeled, cubed butternut squash
- 1 large shallot, quartered
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ cup pecan pieces
- 1 (8.8-oz) pkg whole wheat Israeli (pearl) couscous
- ¼ cup unsweetened dried cranberries
- ½ tsp dried rosemary
- ½ tsp lemon zest
- ½ (5-oz) pkg organic baby spinach
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Toss together squash, shallot, 1 Tbsp oil, ¼ tsp salt, and ¼ tsp pepper on a lightly greased baking sheet. Bake 20 to 25 minutes or until squash is browned and tender.
- Toast nuts in a dry skillet over medium heat until fragrant.
- Meanwhile, cook couscous according to package directions, adding cranberries, rosemary, and lemon zest during last 5 minutes of cooking.
- Transfer couscous to a bowl; add squash, shallot, spinach, and nuts.
- Whisk together 1 Tbsp oil, lemon juice, and ¼ tsp each salt and pepper. Pour dressing over couscous, and toss.
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