Login to Save Like

Ingredients

1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 medium onion, halved and thinly sliced
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 1/2 cups couscous
1 1/3 cups water, chicken or vegetable broth
1 tablespoon butter
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley

Description

This Couscous Recipe Is Full Of Fall Flavors And Can Make A Colorful Addition To Your Thanksgiving Table. Roast The Squash Ahead Of Time And The Dish Will Be Ready In 15 Minutes Without Taking Up Any Precious Oven Space.

Wholefoods