Roasted Butternut Squash with Jeweled CousCous
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Roasted Butternut Squash with Jeweled CousCous calories by ingredient
Number of Servings: 2
Ingredients
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1 Butternut Squash - halved lengthways & de-seeded
2 tbsp olive oil
Salt & Pepper
1 red onion - cut into wedges
6 - 8 sage leaves
75g Cous Cous
75g Dried Cranberries
75g Pecan nuts - roughly chopped
Directions
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.
Member Ratings For This Recipe
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PHARMBABE
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CARNEY8