Roasted Butternut Squash Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 box couscous2 cups butternut squash soup (Imagine brand)1/2 tsp salt, plus more for sprinkling1 Tbsp olive oil, plus more for drizzling1 lb butternut squash, cut up5-6 fresh sage leaves, torn4 Tbsp non-dairy butter (Smart Balance)1 Tsp brown sugar
1. Preheat the oven to 425 degrees. Combine soup, 1/2 tsp salt, 1 Tbsp oil to just a boil in medium pot. Add couscous and stir. Remove from heat and leave covered for 5 minutes. Fluff with a fork.
2. Spray baking sheet with non-stick spray and spread out butternut squash in one layer. Drizzle with olive oil and sprinkle with salt. In medium pan, melt butter over medium heat. When it begins to foam add brown sugar until melted. Add sage and stir. Spoon sage butter over squash and roast 25-35 minutes stirring occasionally, until caramelized. Serve squash over couscous. Makes six 3/4-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user PHARMBABE.
2. Spray baking sheet with non-stick spray and spread out butternut squash in one layer. Drizzle with olive oil and sprinkle with salt. In medium pan, melt butter over medium heat. When it begins to foam add brown sugar until melted. Add sage and stir. Spoon sage butter over squash and roast 25-35 minutes stirring occasionally, until caramelized. Serve squash over couscous. Makes six 3/4-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user PHARMBABE.
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 421.5 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 3.7 g
- Protein: 4.2 g
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