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


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



For the raisin pesto:

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


  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!


  • 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

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