Butternut Squash Bowl with Avocado and Pecan

Name: Butternut Squash Bowl with Avocado and Pecan
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1-2 large ripe avocado, thinly sliced or chopped; 4 cups chopped butternut squash (1 medium butternut squash); 1 cup couscous; 1/2 cup honey roasted almonds or pecans; 1 cup vegetable stock or chicken stock (or broth); 2 tablespoons olive oil; 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1 teaspoon butter; Fine sea salt and freshly cracked pepper; Optional: fresh arugula; 1 tablespoon grainy Dijon mustard; 1/2 of 1 small shallot, minced; 1 teaspoon dried parsley, dried oregano; 1 teaspoon dried oregano; 1 clove garlic, minced; 2 tablespoons red wine vinegar; 1/2 cup + 2 tablespoons olive oil

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Butternut Squash Bowl with Avocado and Pecan

Recipe by GenevaWatsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

1-2 large ripe avocado, thinly sliced or chopped
4 cups chopped butternut squash (1 medium butternut squash)

1 cup couscous
1/2 cup honey roasted almonds or pecans
1 cup vegetable stock or chicken stock (or broth)

2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano

1 teaspoon butter
Fine sea salt and freshly cracked pepper
Optional: fresh arugula

Dressing
1 tablespoon grainy Dijon mustard

1/2 of 1 small shallot, minced
1 teaspoon dried parsley, dried oregano
1 teaspoon dried oregano

1 clove garlic, minced
2 tablespoons red wine vinegar
1/2 cup + 2 tablespoons olive oil

Directions

Preheat oven to 400 degrees F. Prepare a baking sheet and set aside.
Peel and chop butternut squash into small, bite-sized pieces. Place on baking sheet and toss with olive oil, dried parsley, dried oregano, and salt and pepper (to taste).
Roast for 10 minutes, remove and stir around, and return to oven for another 7-10 minutes; until crisp tender. Remove from baking pan and set aside.

Add all ingredients for dressing to a mason jar and shaking well to combine. Set aside.
Pour broth, stock, or water in a small pot. Add in butter and bring to a boil. Remove from heat, Stir in couscous and cover with a lid. Cook for 5 minutes until all liquid is absorbed.
Fluff with a fork. Stir in 1/3 cup of prepared dressing.

To assemble, divide couscous mixture among 4 serving bowls. Top with roasted butternut squash, fresh avocado and a handful of arugula.
Sprinkle with almonds or pecans and drizzle with remaining dressing evenly. Serve immediately!