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Stuffed Butternut Squash: Easy Curried Couscous Salad Delight

Stuffed Butternut Squash with Curried Couscous Salad
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Stuffed Butternut Squash with Curried Couscous Salad is a delightful dish that combines the sweetness of roasted squash with the spice of curried couscous.

Ingredients

Scale
  • 2 butternut squashes
  • 1 cup couscous
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dried cranberries
  • 1/4 cup chopped almonds
  • 1/4 cup chopped green onions

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squashes in half lengthwise and scoop out the seeds.
  3. Drizzle olive oil over the squash halves and season with salt and pepper.
  4. Place squashes cut side down on a baking sheet and roast for 25-30 minutes.
  5. While the squash is roasting, prepare the couscous according to package instructions.
  6. In a pan, heat olive oil and add curry powder, stirring for 1 minute.
  7. Add cooked couscous, cranberries, almonds, and green onions to the pan, mixing well.
  8. Remove the squash from the oven and fill each half with the couscous mixture.
  9. Return stuffed squashes to the oven for an additional 10 minutes.
  10. Serve warm, garnished with additional green onions if desired.

Notes

  • For a vegan version, omit the almonds if allergies are a concern.
  • Feel free to add other vegetables like diced bell peppers or spinach.

Nutrition

Keywords: Stuffed Butternut Squash, Curried Couscous Salad

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