Article by Joanna Meyer, written for Good Food Finder. I love this time of year when wintery squash brings comfort to meals. And while the weather is chill in the evenings, but a bit warm during the afternoons, I still like to keep my dishes light and refreshing. So when preparing my Butternut Squash and Kale Couscous Salad, roasting is my preference because it brings out the sweetness of the squash and honestly, the crispy edges get me every time. It is the perfect compliment to the saltiness of the parmigiano reggiano and the subtle flavors of fragrant rosemary and citrusy lemon. I can't begin to tell you how this dish makes transitioning from summer to autumn weather a delight.
Butternut Squash and Kale Couscous Salad Serves 8
Ingredients 1 butternut squash, seeded and diced 1 white onion, chopped 2 sprigs rosemary, leaves chopped 1 tbsp extra virgin olive oil 4 kale leaves, torn 3 cups Israeli couscous, cooked juice of 1 lemon salt and pepper, to taste parmigiano reggiano, shredded
Directions Preheat the oven to 400 degrees F and line a baking sheet with foil; set aside.
In a bowl, mix together the squash, onion, rosemary and oil. Season with salt and pepper and pour the mixture onto the lined baking sheet and bake for 25 minutes (until tender). Turn on the broiler to brown the squash lightly; then remove from the oven to cool for 10 minutes.
Combine the kale, couscous and lemon juice in a separate bowl and pour the squash over the top. Season with salt and pepper and mix gently. Sprinkle with parmigiano reggiano and serve.