Name: Butternut Squash Couscous Bake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 large shallot, sliced; 1 medium butternut squash, peeled and chopped into 2-inch pieces ((about 5 cups chopped squash)); 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp za’atar; 1 tsp smoked paprika; null null sea salt and ground black pepper, to taste; 2 cups vegetable stock; 1.5 cups pearl couscous; 15 can chickpeas, drained and rinsed ((1 ½ cups cooked chickpeas)); 1 tsp lemon zest; 1 tbsp lemon juice; 2 cups baby spinach, chopped; 0.25 cup tahini; 2 null green onions, rough chopped; 0.33 cup fresh basil leaves; 1 tbsp lemon juice; 1 small clove garlic; 1 tsp maple syrup; null null sea salt and ground black pepper, to taste; 0.25 cup water; 0.25 cup pine nuts, toasted; null null pickled red onions, optional

Instructions

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1

Heat the oven to 425°F. Set out a 9x13-inch baking dish.
2

To the baking dish, add the shallot (1 large), butternut squash (1 medium), olive oil (2 tbsp), garlic (3 cloves), za’atar (1 tbsp), smoked paprika (1 tsp), [sea salt and ground black pepper, to taste]. Toss everything to coat and bake in the oven for 25 minutes, or until squash is soft and caramelized a bit on the edges, stirring it up at the halfway point.
3

Near the end of the 25 minute roast, bring the vegetable stock (2 cups) to a boil in a small saucepan.
4

Once the 25 minutes are up, remove the baking dish from the oven. Add the boiling vegetable stock (2 cups), pearl couscous (1.5 cups), can chickpeas (15 oz), and [sea salt and ground black pepper, to taste] directly to the dish. Gently stir to combine. Cover the dish tightly with foil and return to the oven for another 20 minutes, or until the couscous is soft and the liquid is totally absorbed.
5

While the second bake is happening, make the basil tahini. In an upright blender, combine the tahini (0.25 cup), onions (2 green), fresh basil leaves (0.33 cup), lemon juice (1 tbsp), clove garlic (1 small), maple syrup (1 tsp), [sea salt and ground black pepper, to taste], and water (0.25 cup). Blend on high until completely smooth. Set aside.
6

Remove the finished bake from the oven and take the foil off the top. Stir in the lemon zest (1 tsp), lemon juice (1 tbsp), and baby spinach (2 cups). Keep stirring until the spinach is slightly wilted.
7

Serve the baked couscous and squash hot with pine nuts (0.25 cup), [pickled red onions, optional], and drizzles of the basil tahini on top. Enjoy!