Roasted Butternut Squash Bowls
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (6)

Roasted Butternut Squash Bowls

NUTRITION · PER SERVING60M COOK
CAL 41%·PRO 25%
CARBS 63G30% OF CAL
12G FIBER3G ADDED5G INTRINSIC43G OTHER8G TOTAL SUGAR
FAT 61G67% OF CAL
8G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash halves filled with seasoned couscous, creamy avocado, nuts, and fresh greens with a tangy vinaigrette. A vibrant, satisfying vegetarian bowl that feels substantial without meat.

mainamericanbowlvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 cups chopped butternut squash (1 medium butternut squash)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 cup couscous
  • 1 cup vegetable stock (or broth, or chicken stock for not vegetarian)
  • 1 teaspoon butter
  • 1 to 2 large ripe avocados (thinly sliced or chopped)
  • 1/2 cup honey roasted almonds (or pecans, see note 1)
  • Fresh arugula (optional)
  • 1 clove garlic (minced)
  • 1/2 of a small shallot (minced)
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • 1/2 cup + 2 tablespoons olive oil
PREP
20M
SODIUM
881MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.