Ingredients
1smallbutternut squash,peeled, seeded, and diced into ½-inch cubes
2tbspolive oil
salt
black pepper,freshly-cracked
1cupcouscous,dry Israeli pearl, cooked in water according to package instructions
2cupskale leaves,chopped
⅓cupdried cranberries
⅓cupwalnuts,chopped
2ozgoat cheese,crumbled
2tbspapple cider vinegar
2tbspolive oil,extra virgin
2tbsporange juice,freshly squeezed
salt and black pepper,pinch, to taste
Preparation
Heat oven to 425 degrees F.
In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.
Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Bake for 15 minutes, then remove from the oven and flip the squash for even cooking.
Bake for an additional 10 to 15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl.
Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
Serve warm, or refrigerate in a sealed container for up to 3 days.
Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
