6 October 2013

Roasted butternut squash couscous (Vegetarian)

So tasty and perfect autumn food! This will serve 4 people as a main dish or 6 as a side, leave out the goats cheese to make it vegan :)

1 butternut squash
1 courgette, thinly sliced
Goats cheese, crumbled
4 Rosemary sprigs, whole
Salt & pepper
Olive oil
1 veggie stock cube
3tbsp lemon juice
1/4 cup pine nuts
2 cups couscous
3 cups boiled water

1. Cut both ends of the butternut squash and slice in half vertically down the middle, then scoop the flesh out.
2. Drizzle generously with olive oil, salt & pepper and place the rosmary sprigs on top then bake in the oven at 180℃ for 45 minutes.
3. Remove the bns from the dish and add in the couscous, lemon juice, stock cube & boiling water, leave to absorb for 5-10 mins.
4. Meanwhile, fry the courgette with 1 tsp oil in a pan and when this is starting to brown up add in the pine nuts to toast for 30 seconds or so.
5. Cut the butter nut squash up- including the skin, add this, the courgette mix and the crumbled goats cheese into the couscous and stir.
6. Serve up and thoroughly enjoy! Cassidy xx