Roasted Butternut Squash and Couscous with Baby Spinach
Nutrition per serving
| Calories | 487 kcal |
| Protein | 13.9 g |
| Carbs | 92.2 g |
| Fats | 8.3 g |
| Saturated Fat | 1.1 g |
| Monounsaturated Fat | 5.1 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 15.6 g |
| Fiber | 14.8 g |
| Sodium | 61 mg |
Ingredients
| Butternut Squash | |
| Red Bell Pepper (capsicum) | |
| Couscous | |
| Baby Spinach | |
| Fresh Coriander | |
| Fresh Mint Leaves | |
| Red Wine Vinegar | |
| Olive Oil |
Preparations
1. Preheat oven to 220 C (430 F).
2. Peel/dice the butternut squash into 2cm.
3. Core the pepper and chop into 2cm pieces.
4. Roughly chop the mint, coriander and spinach
Cooking Instructions
1. Place the butternut squash and peppers into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix well to coat and evenly layer onto a baking tray. Cook near the top of the oven for about 15-20 minutes until tender and slightly crispy around the edges.
1. Place the butternut squash and peppers into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix well to coat and evenly layer onto a baking tray. Cook near the top of the oven for about 15-20 minutes until tender and slightly crispy around the edges.
2. Meanwhile, bring a medium pot of lightly salted water to boil. Add the couscous, bring to a gentle boil, lower heat and gently simmer for about 5 minutes until tender but with a bite. Drain, return to pot and set aside.
3. Remove the baking tray from the oven once the vegetables are cooked and add them to the couscous. Gently toss before adding the chopped, mint, coriander, spinach, red wine vinegar and lightly toss again. Season with salt and pepper to taste.
4. Serve in a bowl with a sprinkle of fresh black pepper on the top.