Simple roasted butternut squash stuffed with couscous and vegetables, a delicious vegetarian dish inspired by the colours of Autumn. And even the taste makes us think of Autumn, the delicate sweetness of the roasted butternut squash combined with the awesome fluffy texture of the couscous make a great meal that even fussy ones can’t refuse.
There’s still some time left to prepare all those amazing dishes for Thanksgiving. Autumn is still here, although, judging by the weather and the Christmassy atmosphere, it looks more like winter. So, why not add one more dish to that never-ending list of goodies you have planned for the big day? It’s dead easy to prepare and will surely be a big hit.
This simple roasted butternut squash is comforting, filling, just perfect. And meat-free, which makes it a light dinner option in case you have had enough of heavy meals and need a change, more precisely a healthy one. Talking about healthy meat-free option, I also have this One-pan pesto quorn meat free pieces with veggies that you would just love.
Couscous can’t be easier to cook. All it needs is boiling flavourful liquid (or just water) to make a meal in less than 5 minutes. It can be plain and boring on its own, l know. But once it absorbs the wonderful broth, it becomes sheer goodness. Even my fussy-pants daughter likes it. It really must be nice then!!!
Add some extra cheese for a total cheesy experience. If you choose not to top the squash with cheese, then you’ve got a wonderful dish suitable for vegans too. So many ways to transform this dish, just make it the way you most like it!
Simple roasted butternut squash stuffed with couscous and vegetables, a delicious vegetarian dish inspired by the colours of Autumn.
- 1 medium butternut squash
- 1 onion
- 1/2 courgette (zucchini)
- 1 red pepper
- 2 cups vegetable stock (500 ml)
- 1 tbsp vegetable oil
- 1/2 cup wholemeal couscous (120 g)
- 1/4 cup grated Cheddar cheese
- 2 tbsp tomato puree
- 1/2 tsp salt
- black pepper to taste
- fresh parsley
Preheat the oven to 200 degrees C.
Cut the butternut squash in half lengthwise.
Scoop out the seeds and place the two halves on a baking tray.
Bake for an hour until the flesh is soft.
Heat up the oil in a pan and add the onion chopped finely.
Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it’s super delicious!
Take the pan off the heat, add the couscous and place a lid on the pan.
After 5 minutes, remove the lip the fluff the couscous up with a fork.
Season with salt and pepper and mix in the tomato purée.
Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
Garnish with freshly chopped parsley.