Imagine a meal that's not just a feast for your taste buds, but a visual masterpiece that will have everyone at your table asking for seconds. This Simple Roasted Butternut Squash Stuffed with Couscous and Vegetables is more than just a recipe—it's a culinary adventure that combines the rich, creamy sweetness of roasted butternut squash with a vibrant, herb-infused couscous filling that promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, halved and seeded
- 1 cup couscous
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the inside of each squash half with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, prepare the couscous according to package instructions. Typically, this involves boiling water, adding couscous, covering, and letting it sit for 5 minutes.
- In a separate skillet, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.
- Add diced zucchini and bell pepper to the skillet. Cook for an additional 5-6 minutes until the vegetables are slightly softened but still retain some crunch.
- Fluff the cooked couscous with a fork and mix in the sautéed vegetables. Season with salt and pepper to taste.
- Once the squash is roasted, remove from the oven and flip the halves cut-side up. Fill each half generously with the couscous and vegetable mixture.
- Return the stuffed squash to the oven and bake for an additional 5-10 minutes to heat through.
- Remove from the oven, garnish with fresh herbs like chopped parsley or basil, and serve immediately.
Tips
- Choose a ripe butternut squash: Look for a squash with a deep, uniform color and no soft spots.
- For extra flavor, toast your couscous in a dry pan for 2-3 minutes before adding water.
- Don't overcook the vegetables - they should retain a slight crunch for textural contrast.
- Use a sharp knife to create a flat base for the squash halves so they sit stable on the baking sheet.
- Experiment with different herbs like thyme, rosemary, or mint to customize the flavor profile.
- If you prefer a more protein-rich version, consider adding crumbled feta cheese or toasted pine nuts to the couscous mixture.
- Ensure your oven is fully preheated to get that perfect caramelization on the squash.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 9g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
