Recipe by VeggieHippie
I saw this on a cooking blog website and after having bought way more butternut squash than I needed, it seemed like a great solution. It's really good; the roasting of the squash brings out its flavor a lot. I think Next time I'll try replacing the thyme with basil. Prep time includes dicing the vegetables.
Top Review by Garlic Chick
This was really good, I really enjoyed it. I was looking for a recipe that I could make to use up a butternut squash that I had lying around. The only adjustments I made were that I discovered I didn't have as many pearl onions as I thought so cut up one regular onion and when I prepared the water for the couscous I added half a vegetable boullion cube for extra flavor. I found that I had to cook the veggies a little longer than stated. I used lemon thyme from my garden and that flavor I felt went great with the dish. Well, the final product was met with praise at our house. Thanks for a butternut squash recipe that's not too sweet and thank you for posting. I will make this one again.
- 1 lb butternut squash, diced
- 10 -15 white pearl onions, halved
- 1 tablespoon olive oil
- 1 cup water
- 1 teaspoon olive oil
- 1 cup whole wheat couscous
- 3 sprigs thyme
- sea salt
Directions See How It's Made
- Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
- While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
- Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.