Try this Roasted Acorn Squash with Couscous Salad recipe, or contribute your own.
Suggest a better descriptionSource: Blue Apron
1. Preheat the oven to 450 degrees Fahrenheit. Wash and dry the squash. Cut off and discard the ends of the squash. Halve it lengthwise then scoop out the pulp and seeds. Reserve the seeds for roasting, if desired. Cut the squash into 1-inch wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 30-32 minutes or until browned and tender.
2. While the squash roasts, wash and dry the remaining fresh produce. Zest the lemon. Thinly slice the carrot into rounds. Mince the garlic. Roughly chop the apricots.
3. Combine the couscous and 1 1/2 cups of water in a small pot. Season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let it stand for 6-8 minutes or until the water is absorbed. Fluff with a fork.
4. Make the yogurt sauce: Combine yogurt, half of the lemon zest, and juice from 1/4 of the lemon. Drizzle with olive oil, season with salt and pepper.
5. While the couscous cooks, in a medium pan, heat 2 teaspoons of oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2-4 minutes, or until softened. Add garlic and cook, stirring frequently until fragrant, about 30 seconds to 1 minute, or until fragrant. Add cooked couscous and stir to combine. Turn off heat. Stir in apricots, remaining lemon zest and juice from 1/4 of the lemon. Season with salt and pepper to taste.
6. Serve with couscous on bottom, squash on top, with yogurt sauce spread over the squash.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 280 | ||
Calories from Fat: 7 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 36.5mg | 1 % | |
Potassium 631.5mg | 17 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 55.2g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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