Butternut squash ensures that this meatless main will be fresh and filling.
- Yields:
- 4 serving(s)
- Total Time:
- 35 mins
Ingredients
- 1
medium butternut squash (about 2¼ lbs), peeled and cut into ½-in. pieces
- 2 1/2 tbsp.
olive oil, divided
Kosher salt and pepper
- 1 1/2 c.
pearl couscous
- 2 tbsp.
balsamic vinegar
- 2 tsp.
honey
- 1/2
small red onion, thinly sliced
- 4 c.
baby arugula
- 1/2 c.
blanched almonds, toasted and roughly chopped
- 2 oz.
pecorino cheese, shaved with a peeler
Directions
- Step 1Heat oven to 450°F. On a rimmed baking sheet, toss squash with 1 Tbsp oil and 1/2 tsp each salt and pepper. Roast until golden brown and tender, 20 to 25 minutes. Meanwhile, cook couscous per pkg. directions. Drain and refrigerate until ready to use.
- Step 2In a large bowl, whisk together balsamic vinegar, honey, and remaining 1½ Tbsp oil. Toss in onion and let sit 5 minutes.
- Step 3Toss couscous with onion mixture, then fold in squash, arugula, almonds, and pecorino.
PER SERVING: 620 calories, 21.5 g fat (4.5 g saturated), 21 g protein, 435 mg sodium, 89 g carbohydrates, 10 g fiber
COST PER SERVING: $3.12
TIP: Cook the squash and couscous and refrigerate up to 2 days, then toss with the dressing and lettuce before serving.
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