Roasted Butternut Squash Couscous Salad

My cat is just incorrigible. When I announce, "Dinner is ready!" guess who the first one at the table is?

Today, it's a quick lunch of Moroccan Roasted Butternut Squash Couscous tossed with chickpeas and spinach greens. Very easy to make and extremely healthy. We'll enjoy this vegetarian, Mediterranean salad for lunch. But, the cat... unlikely. It's too healthy a meal for her liking. Though, if you ask me, I think it's time she seriously considered going on a diet.

How to Cook Butternut Squash in Oven

Butternut squash can easily be roasted in the oven. 

• Cut squash into two lengthwise. 
• Scrape out the seeds and fibrous center. 
• Place the cut squash halves in a baking pan, cut side down and fill pan with 1 inch of water. 
• Roast the butternut squash at 450° F for 30 minutes or until a knife can easily pierce the skin of the squash.
• Remove skin and cut the roasted flesh into chunks for this couscous salad recipe. 
• If you have left over butternut squash, try my recipe for a spicy butternut squash soup to go with this salad.

This Moroccan Roasted Butternut Squash couscous with chickpeas and spinach is packed with fiber and anti-oxidants. I feel the salad is flavorful enough on its own, so I don't use any salad dressing. But if you prefer, you can drizzle it with a simple vinaigrette or serve it with a dollop of mayonnaise on the side.

Recipe: Moroccan Roasted Butternut Squash Couscous Salad

Ingredients:

☐ 1 butternut squash, roasted and cut into chunks and seasoned generously with kosher salt and pepper
☐ 1/2 bag of frozen spinach, defrosted and water squeezed out
☐ 2 cups dry couscous, cooked according to directions
☐ 2 spring onions, chopped fine
☐ 1 can of chickpeas, rinsed and drained
☐ Kosher salt and pepper for seasoning
☐ Olive oil
☐ Toasted almonds or pine nuts for garnish (optional)

Step-by-Step Instructions

1. Prepare the couscous according to directions with olive oil and salt. Set aside.
2. In a large bowl, add the spinach, chickpeas, butternut squash and spring onions.
3. Add the cooked couscous and toss all ingredients together. Season with more kosher salt and pepper if required.
4. Top with toasted almonds or toasted pine nuts before serving. (optional).

Serve warm.

Optional additions

This is a highly versatile salad. It can be made into a non-vegetarian version by adding chopped andouille sausage or shredded chicken. 

For a richer salad, sprinkle crumbled feta and dried cranberries. 

 

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 See My Cookbook Index for other recipes to tickle your palate.