Bowls & lunches
Roasted Squash Sage Couscous
Roasted Squash Sage Couscous with butternut squash, quick couscous, boiling stock.
Make this recipe
Roasted Squash Sage Couscous
- Servings
- 3
- Prep
- ~15 min
- Cook
- ~30 min
- Rest / chill
- ~5 min
- Total
- ~50 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Toss squash with oil, sage and salt. Roast for 25–30 minutes until tender and browned.
- Put couscous in a heatproof bowl, add boiling stock, cover and stand for 5 minutes, using the package ratio if different.
- Fluff couscous and fold in squash. Toast pumpkin seeds in a dry skillet for 2 minutes and sprinkle on top.
A little note
Make small, even squash cubes so the edges caramelize without a hard center.
Cooking tips
- Cut squash into even cubes so the centers soften before the edges darken too much.
- Fluff couscous before folding in squash, and add seeds at serving time to keep them crisp.
Ingredient swaps
Butternut squash or a firm cooking pumpkin can be used in the same prepared weight; roast until tender.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.