![Roasted Butternut Squash, Kale and Cranberry Couscous](https://img.gluten.ai/recipe-images/e78ab61c6c1c28ef50e6ba5a5c7aedb5e8bcd4295508b449637282ba778ae48d.jpg)
lunch•side•dressing/sauce•dinner•main dish
Roasted Butternut Squash, Kale and Cranberry Couscous
For High Blood Sugar
High Fiber
0 kcal
0 gfat
0 gcarbs
0 gprotein
Nutrition Notes
High Fiber *
The recipe includes high-fiber components such as butternut squash, kale, and whole-grain couscous, ...
For Blood Sugar High *
Couscous is high glycemic, but balanced with fibrous veggies. Limit portion size to manage blood sug...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- salt and freshly-cracked black pepper
- 1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions
- 2 cups chopped kale leaves
- 1/3 cup dried cranberries (from DeLallo Salad Savors)
- 1/3 cup chopped walnuts (from DeLallo Salad Savors)
- 2 ounces goat cheese, crumbled (from DeLallo Salad Savors)
- easy orange vinaigrette (recipe below)
- 2 tablespoons apple cider vinegar
- 2 tablespoons DeLallo extra virgin olive oil
- 2 tablespoons freshly-squeezed orange juice
- pinch of salt and black pepper, to taste
Preparation
- 1
Step 1
To Make The Couscous Salad: - 2
Step 2
Heat oven to 425°F. - 3
Step 3
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. - 4
Step 4
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 10-15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl. - 5
Step 5
Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine. - 6
Step 6
Serve warm, or refrigerate in a sealed container for up to 3 days. - 7
Step 7
To Make The Vinagirette: - 8
Step 8
Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed. Bon appetit!
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