Butternut Squash Couscous Bowls with Maple Vinaigrette
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
American
Butternut Squash Couscous Bowls with Maple Vinaigrette
Description
Butternut Squash Couscous Bowls with Maple Vinaigrette offer a layered combination of roasted cubed butternut squash and chickpeas spiced with smoked paprika, garlic powder, salt, and pepper. These are roasted until tender and slightly crisp. The roasted vegetables are served over couscous cooked according to package directions, tossed with a bright maple vinaigrette made from apple cider vinegar, maple syrup, garlic, nutmeg, red pepper flakes, salt, pepper, and extra virgin olive oil. Fresh kale is massaged with some of the dressing to soften its fibrous texture before combining with the couscous.
To finish, tangy goat cheese and crunchy roasted salted pepitas provide creamy and nutty contrasts. The dish features balanced textures—from tender squash to chewy kale and crunchy nuts—and flavor contrasts of smoky, sweet, tangy, and savory notes. It works well as a vegetarian main or side bowl and is suitable for meal prep.
Ingredients
- 3 cups butternut squash cubed
- 1 chickpeas drained, rinsed and patted dry, 15 ounce can
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 ½ cups couscous cooked
- 6 cups kale chopped
- 4 ounces goat cheese crumbled
- ¼ cup Pepitas roasted, salted
maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic finely minced or pressed, clove
- ⅛ teaspoon nutmeg freshly ground
- salt kosher salt
- black pepper kosher salt
- pinch red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Place the squash and chickpeas on a bake sheet. Toss with the olive oil, then sprinkle all over with a big pinch of salt and pepper, the smoked paprika and the garlic powder. Toss until combined.
- Roast for 15 minutes, then flip the chickpeas and squash and roast for 10 to 15 minutes more.
- While that roasts, make the couscous. Also make the dressing.
- Place the kale in a large bowl. Add 1 to 2 tablespoons of the dressing and use your hands to massage the kale for a few minutes. Let it sit until ready to use.
- Toss the couscous with 1 to 2 tablespoons of the dressing.
- Add the couscous to the bowl with the kale. Add in the squash, chickpeas, goat cheese and pepitas. Drizzle with the dressing and toss well. Enjoy!
maple vinaigrette
- Whisk together the vinegar, maple syrup, garlic, nutmeg, a big pinch of salt and pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. Dress the salad! This stays great in the fridge in a sealed container.
User Reviews
Overall Rating
5
You'll Also Love
