Description
Fall in love with comfort food that doesn’t weigh you down! These butternut bowls with maple vinaigrette hit all the sweet, savory, and healthy notes you’re craving.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into ¾-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup dry pearl couscous (also called Israeli couscous)
- 1¾ cups vegetable broth
- ⅓ cup dried cranberries
- ¼ cup pepitas (pumpkin seeds), toasted
- 4 cups fresh baby spinach
- ⅓ cup crumbled goat cheese (optional)
- Salt and freshly ground black pepper to taste
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ cup extra virgin olive oil
- 1 small shallot, finely minced (about 2 tablespoons)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F. Toss butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- Meanwhile, toast pearl couscous in a dry saucepan for 2-3 minutes until golden. Add vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 8-10 minutes until liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
- Make the vinaigrette by whisking together maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. Slowly whisk in olive oil until emulsified.
- Toast pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking occasionally.
- In a large bowl, combine cooked couscous, roasted butternut squash, dried cranberries, and half the pepitas. Drizzle with half the vinaigrette and toss gently.
- Divide baby spinach among four serving bowls. Top with the butternut couscous mixture, drizzle with remaining vinaigrette, and garnish with remaining pepitas and goat cheese if using.