Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roast Butternut Squash with Raisin Pesto and Couscous in a wooden bowl with a fork

Roast Butternut Squash with Raisin Pesto and Couscous

  • Author: Elizabeth Chloe
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean

Description

Your ideal meatless Monday meal; roast butternut squash, couscous, lentils and kale topped with raisin pesto and crumbled feta. Delicious!


Ingredients

Scale

For the raisin pesto:

  • 25g mint
  • 15g parsley
  • 2 tbsp raisins
  • A pinch salt
  • 110mls olive oil
  • 1 clove garlic
  • A squeeze lemon juice
     

Instructions

  1. Pre-heat your oven to 180ºC.
  2. On a baking tray toss the butternut squash wedges with the oil, spices and seasoning until the squash is evenly coated with the spices. Spread the wedges on the baking tray in a single layer. Pop it into the oven for 40 minutes, turning halfway through.
  3. To make the pesto add all of the ingredients to a blender and puree for up to a minute until you have a smooth sauce. Leave aside until you are ready to serve.
  4. Halfway through cooking the squash start to cook the couscous. Heat a tablespoon of oil in a saucepan and add the couscous. Toast the grains for 2-3 minutes until they develop a golden brown colour. Then add 200mls cold water and bring to a simmer. Cook for 15 minutes until the water as absorbed and the grains are cooked through.
  5. Add the lentils to the saucepan with the couscous, along with 2 tablespoons of water. Place the kale on top of the couscous and lentils and cover the pan with a lid. Let the kale steam for 3-4 minutes, until just wilted. Add a squeeze of lemon and stir everything in.
  6. To serve, add the couscous, lentils and kale to a bowl, top with the butternut squash wedges, crumbled feta and a drizzle of the pesto. Enjoy!

Notes

  • If you use small grain couscous skip toasting it and cook as per packet instructions. Warm the lentils and kale separately then stir everything together at the end.

Keywords: Roast Butternut Squash, Raisin Pesto, Meatless Monday, Vegetarian Dinners

Recipe Card powered byTasty Recipes