Butternut Squash Bowl with Avocado and Pecan
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
421
kcalIngredients
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!
