Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 teaspoon curry powder
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1/2 cup red potatoes, diced
- 1/4 cup onions, finely chopped
- 1 fresh garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 4 tablespoons swiss cheese, grated
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the diced butternut squash with olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and curry powder until evenly coated.
Spread the seasoned squash on the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring occasionally to ensure even cooking. Once done, set aside to cool slightly.
While the squash is roasting, prepare the couscous. Bring 1 1/2 cups of vegetable broth to a boil in a pot over medium-high heat.
Stir in couscous, cover the pot, and remove it from the heat. Let it sit for 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork and keep it covered to stay warm.
In another pot, add the diced red potatoes and cover with water. Bring to a boil and cook for about 10 minutes or until tender.
In the last 5 minutes of cooking the potatoes, add the finely chopped onions, minced fresh garlic, cumin, cinnamon, turmeric, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.
Drain the potatoes and onion mixture and then combine it with the prepared couscous, gently folding the ingredients together.
Fold the roasted butternut squash into the couscous mixture, being careful not to mash the squash.
Lower the oven temperature to 350°F (175°C).
On the same parchment paper-lined baking sheet, form small mounds of grated swiss cheese, spaced an inch apart.
Place the baking sheet in the oven and bake for 5-7 minutes or until the cheese has melted and formed crisp edges. Watch closely to prevent burning.
Once the cheese crisps are golden brown, remove them from the oven and let them cool on the baking sheet for a couple of minutes, then transfer to a plate using a spatula.
Serve the warm butternut squash couscous into bowls and top each with a swiss cheese crisp. Enjoy!
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 teaspoon curry powder
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1/2 cup red potatoes, diced
- 1/4 cup onions, finely chopped
- 1 fresh garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 4 tablespoons swiss cheese, grated
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the diced butternut squash with olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and curry powder until evenly coated.
Spread the seasoned squash on the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring occasionally to ensure even cooking. Once done, set aside to cool slightly.
While the squash is roasting, prepare the couscous. Bring 1 1/2 cups of vegetable broth to a boil in a pot over medium-high heat.
Stir in couscous, cover the pot, and remove it from the heat. Let it sit for 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork and keep it covered to stay warm.
In another pot, add the diced red potatoes and cover with water. Bring to a boil and cook for about 10 minutes or until tender.
In the last 5 minutes of cooking the potatoes, add the finely chopped onions, minced fresh garlic, cumin, cinnamon, turmeric, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.
Drain the potatoes and onion mixture and then combine it with the prepared couscous, gently folding the ingredients together.
Fold the roasted butternut squash into the couscous mixture, being careful not to mash the squash.
Lower the oven temperature to 350°F (175°C).
On the same parchment paper-lined baking sheet, form small mounds of grated swiss cheese, spaced an inch apart.
Place the baking sheet in the oven and bake for 5-7 minutes or until the cheese has melted and formed crisp edges. Watch closely to prevent burning.
Once the cheese crisps are golden brown, remove them from the oven and let them cool on the baking sheet for a couple of minutes, then transfer to a plate using a spatula.
Serve the warm butternut squash couscous into bowls and top each with a swiss cheese crisp. Enjoy!
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