Roasted Butternut Squash Bowls
These roasted butternut squash bowls are a veggie-packed delight! With creamy avocado, crunchy pecans, and a tasty sauce, you won’t miss the meat.
Servings: 4 servings
Cost: $14.14
Equipment
- Sheet pan (15" x 10")
Ingredients
- 4 cups chopped butternut squash 1 medium butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoons pepper
- 1 cup couscous
- 1 cup vegetable stock or broth, or chicken stock for not vegetarian
- 1 teaspoon butter
- 1 to 2 large ripe avocados thinly sliced or chopped
- 1/2 cup honey roasted almonds or pecans, see note 1
- Fresh arugula optional
Dressing
- 1 clove garlic minced
- 1/2 of a small shallot minced
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 1/2 cup + 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F. Peel and chop butternut squash into bite-sized pieces. Place on a sheet pan and toss with the olive oil, dried parsley, dried oregano, salt, and pepper. Toss ingredients together and place in the oven. Roast 10 minutes, remove and stir around, and return to oven for another 7–10 minutes or until crisp tender (timing will depend on the size of the squash). Remove from oven and set aside.
- Prepare dressing by combining all the ingredients in a mason jar and shaking well to combine.
- Meanwhile, add broth, stock, or water to a small pot. Add butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes, the liquid should be absorbed. Fluff with a fork. Stir in 1/3 cup of the prepared dressing.
- Assemble the bowls: fill up 4 bowls with even amounts of the dressed couscous. On top, add the roasted butternut squash. Add fresh avocado and a handful of arugula to each bowl and top with even amounts of almonds or pecans. Spoon remaining dressing evenly (shake again before topping if needed) over the bowls to taste preference. Enjoy immediately.
Notes
Note 1: I buy pre-made honey-roasted sliced almonds (or pecan pieces) that are “ready for salads” (made by fresh gourmet). You can also roast your own nuts or add them in plain!
Storage: Store cooled bowls in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 675kcal | Carbohydrates: 56.7g | Protein: 11.2g | Fat: 47.6g | Cholesterol: 2.5mg | Sodium: 829.2mg | Fiber: 8.5g | Sugar: 4.5g