I am in full on Thanksgiving mode. This is my first traditional Thanksgiving in the states in many many years and I fully intend to stuff myself. Hello wine, turkey, great sides. Since I am so excited about Thanksgiving I have been enjoying very fall like dishes the last few days.
We were brave and went to Costco on Saturday and were as patient as possible but it was seriously crazy. The lines were long but thankfully they were fully stocked. What got me through that hour and a half was knowing I was going to come home and make Roasted Butternut Squash with Spiced Couscous.
I originally spotted this recipe while paging through Women’s Health at the gym. I took a picture of the page and couldn’t wait to make this. A perfect pre-Thanksgiving fall dish. It just so happens to be vegan and really easy to make.
The best time saving tip for this? Finding precut organic butternut squash at Costco. Open and add to the cookie sheet. This was ready in 25 minutes and so good! What made it even better? Pairing with the Famiglia Meschini Malbec. The roasted flavors of the squash paired so well with the robust, spicy and chocolaty Malbec.
I sat at our dining room table loving every second of this meal. A big hearty wine, a healthy fall dish. Good food and wine make me so incredibly happy.
If you happen to be looking for a great wine event at the end of January, Famiglia Meschini is having a great food and wine event and there are still tickets available. Check it out!
Roasted Butternut Squash with Spiced Couscous
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Keywords: side salad vegan
6036936Ingredients (Serves 4)
- 2 cups butternut squash, cut into 1/2-inch cubes (buy it already cubed to save time)
- 1 onion, finely diced
- 1 1/2 Tbsp olive oil, divided
- 1 1/2 cups water
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp cinnamon
- 1 box (5.8 oz) whole wheat couscous
- 1/4 cup dark raisins
- Sunflower seeds
Instructions
Preheat oven to 450°F. Toss squash and onions with 1 tablespoon oil. Spread on a baking sheet lined with foil and roast for 20-25 minutes, turning halfway through.
Combine remaining olive oil, water, cayenne pepper, cumin, cinnamon, and couscous in a medium saucepan and bring to a boil. Add raisins, stir, then add couscous; cover. Remove from heat and let stand 7-8 minutes.
Remove vegetables from oven, toss with couscous mixture, and top with sunflower seeds
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