Stuffed Butternut Squash with Curried Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash halves filled with curried pearl couscous salad featuring cranberries, pecans, and fresh herbs. Sweet, nutty, and herbaceous, this vegetarian main works for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2-3 small butternut squashes
- 1 tablespoon oil
- 2-3 teaspoons brown sugar
- salt and pepper
- 1 cup pearl (israeli couscous)
- 4 teaspoons mild curry powder
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1/4 cup chopped scallions
- 1/3 cup chopped parsley
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 307mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1978mg
- Calcium
- 147mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.