For our Christmas dinner, this was one of the side dishes I made to go with Cider-Glazed Baked Spiral Ham.
This colorful and somewhat unusual side dish may be served hot or at room temperature for a fall-inspired salad.
BUTTERNUT SQUASH & CRANBERRY COUSCOUS
Yield: Make 8 – 10 servings as a side dish or 7-8 as a salad
- 4 cups peeled and diced butternut squash
- 1 Tbsp. and 1 tsp. olive oil, divided
- 1 tsp. salt, divided
- 1 tsp. black pepper, divided
- cooking spray
- 5 oz. pkg. dried cranberries
- 4 cups water, divided
- 10-oz. pkg. couscous
- 2/3 cup sliced almonds
- 1/3 cup diced celery
- zest of 1 lemon
- 2 Tbsp. lemon juice
1. Preheat oven to 400*F. Lightly spray a baking sheet with cooking spray.
2. In a medium bowl, toss the butternut squash with 1 teaspoon olive oil , 1/4 tsp. salt and 1/4 tsp. pepper. Place on baking sheet and bake for 15 minutes or until tender.
3. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for 1 minute, then drain.
4. In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 Tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes. Remove cover, fluff and allow to cool for 10 minutes.
5. In a large pan or bowl, combine the couscous, squash, cranberries, celery and remaining ingredients. Serve warm or allow to cool to room temperature before serving.