Roasted Butternut Squash with Jeweled CousCous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Butternut Squash - halved lengthways & de-seeded2 tbsp olive oilSalt & Pepper1 red onion - cut into wedges6 - 8 sage leaves75g Cous Cous75g Dried Cranberries75g Pecan nuts - roughly chopped
Preheat oven to 200C, 400F. Place butternut squash on bakeing tray & drizzle with 1tbsp oil.
Season with salt & pepper & roast for 40-45 min until tender through.
Meanwhile, place onion & sage in separate tin & season. Drizzle with remainin goil & roast for 20 min until onions tender.
10 min before serving, put couscous & cranberries in large bowl & pour over 75ml boiling water. Let stand, covered for 10 min until liquid absorbed.
Stir with fork & add pecans, onions & sage. Season to taste & fill squash with cous cous.
Serve & enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user CHEWLETT.
Season with salt & pepper & roast for 40-45 min until tender through.
Meanwhile, place onion & sage in separate tin & season. Drizzle with remainin goil & roast for 20 min until onions tender.
10 min before serving, put couscous & cranberries in large bowl & pour over 75ml boiling water. Let stand, covered for 10 min until liquid absorbed.
Stir with fork & add pecans, onions & sage. Season to taste & fill squash with cous cous.
Serve & enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user CHEWLETT.
Nutritional Info Amount Per Serving
- Calories: 744.8
- Total Fat: 41.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,205.0 mg
- Total Carbs: 95.5 g
- Dietary Fiber: 6.9 g
- Protein: 11.1 g
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