CousCous with Oven Roasted Butternut Squash / by Anthony Michael Contrino

Transition into fall with this CousCous, Butternut Squash and Pomegranate Seed Medley.  This makes a perfect side dish at dinner, but holds its own when it comes to lunch.

CousCous with Oven Roasted Butternut Squash

2 cups tri-colored pearl couscous, uncooked

1 batch oven-roasted butternut squash, recipe follows

1 -1/4 cups ricotta salata crumbles

3/4 cup pomegranate seeds

2 tablespoons extra virgin olive oil

2 tablespoons champagne vinegar

Kosher salt and freshly ground black pepper


Cook the couscous to according to the manufacturer's instructions.  (I like to use Bob's Red Mill.) Rinse the cooked couscous in a colander under cold water.  Transfer to a large bowl.  Add the butternut squash, ricotta salata, pomegranate seeds, olive oil and vinegar.  Toss to combine.  Season to taste with salt and pepper.  Serve at room temperature.


For the Oven-Roasted Butternut Squash:

1 small butternut squash, peeled and diced, about 3 cups

2 tablespoons extra virgin olive oil

1 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons sage, rough chopped


Preheat oven to 375 degrees.  Combine all ingredients in a medium-sized and toss to combine.  Dump the squash onto a roasting pan and spread it out evenly.  Roast until fork-tender, about 30 minutes.