Butternut Squash Couscous Bowl

Butternut Squash Couscous Bowl

7.5/10
1.5 CupsDried Pearl Couscous
2 CupsFrozen Spinach
2 BagsFrozen Butternut Squash
2 TbspCinnamon
1 CupPecans
1 TbspHoney
1 CanArtichoke Hearts
4 TbspGarlic
Sauce:
1Sweet Onion (Vidalia) Diced
2 TbspRed Wine Vinegar
1/2 CupOlive Oil
1.5 TbspDijon Mustard
PinchesParsley, Garlic Powder, Onion Powder, Salt, Pepper
1.5 tspPowdered Chicken Stock
  1. Oven @ 450
  2. Put tin foil on a sheet pan. Put Butternut Squash. Add Oil, Salt, Pepper, Cinnamon.
  3. Put Butternut Squash in Oven until smooshy. (About 50 minutes) Mix halfway through.
  4. Add Onion, Olive Oil to saute pan medium-low. Cook 15+ minutes. Add 3 Tbsp Garlic when onions are almost done. (Goes into sauce).
  5. Add Couscous and Chicken Stock in rice cooker. Start rice cooker.
  6.  Sauce: Add Olive Oil, Vinegar, Mustard, Parsley, Oregano to a bowl. Mix. Add Onions when done sauteeing.
  7. Put tin foil on a small pan. Put Pecans. Drizzle Honey. Put in the oven (About 10 minutes – careful not to burn).
  8. Add Olive Oil, Spinach, Salt, Pepper, Onion Powder, Garlic Powder, Garlic to saute pan. Sautee for about 10 minutes until cooked.
  9. Add Olive Oil and Artichoke Hearts to a saute pan on medium-high. Cook until slightly browned and warmed through.
  10. To assemble, in a bowl add couscous and top with around 3tbsp sauce. On top, place spinach, butternut squash, artichokes, and top with honey pecans.