Roasted butternut squash couscous bowls are a feel-good roasted veggie dinner! You won’t miss the meat in these bowls with pecans, avocado, couscous, and a delicious sauce.
This post will also teach you how to roast the PERFECT butternut squash! All my tips and tricks to delicious roasted butternut squash every time!
Roasted Butternut Squash Couscous Bowls
I’ve made these sweet potato couscous bowls more times than I can count this past summer and was inspired to switch out some ingredients and flavors to create a more fall/winter-inspired bowl.
Cue the butternut squash, pecans, and the herby dressing that covers it all. While I can’t say I won’t miss all the fresh summer pesto, I’m not at all sad about eating these roasted butternut squash couscous bowls for the next several months!
The Best Roasted Butternut Squash
- Pick a good butternut squash. Look for one that is a solid beige color and feels heavy.
- Preheat the oven to 400°F.
- Prepare the squash: Cut off both ends and peel it. Cut in half.
- Remove the seeds from the thick end (you can roast them for a snack!).
- Cut the squash into even 1-inch cubes for better roasting.
- Toss on a baking sheet with olive oil, salt, pepper, and spices. Spread out in one layer to prevent steaming.
- Roast in the oven, stirring after 10 minutes for even cooking.
Perfect For Meal Prep
You can prepare the couscous, roasted butternut squash, and dressing for four days.
- Divide the cooked and cooled couscous and butternut squash into four equal containers.
- Split the dressing among four smaller containers and add them to each meal prep container.
- Place the pecans in reusable bags in each container.
- Each morning or afternoon, add fresh sliced avocado and arugula (if desired).
- Toss with the dressing and enjoy!
Variations
Adding Meat To Roasted Butternut Squash Couscous Bowls
I recommend serving smoked turkey sausage (roasted or sautéed), grilled chicken, or grilled steak.
How To Make Roasted Butternut Squash Couscous Bowls
- Heat Oven: Heat to 400°F.
- Chop Squash: Prep butternut squash. Mix with olive oil, parsley, oregano, salt, and pepper. Put on a baking sheet.
- Cook Squash: Cook, stir, then cook for another 7-10 minutes until tender.
- Make Dressing: In a jar, mix dressing ingredients together. Mix well.
- Cook Couscous: Boil stock and butter in a pot. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Stir with a fork and mix in 1/3 cup dressing.
- Assemble Bowls: Scoop couscous into bowls. Add on top with squash, avocado, arugula, and nuts. Pour on remaining dressing.
- Serve: Enjoy immediately!
Storage
Leftovers?
Cool: Allow the bowls to cool to room temperature.Transfer leftovers to an airtight container.
Refrigerate: Store in the refrigerator for up to 3 days.
Reheat: Reheat in the microwave or on the stove until warmed through.
More Vegetarian Meals
- Sweet Potato Burrito Bowls
- Roasted Sweet Potato Pesto Couscous Bowls
- Bruschetta Pasta
- Crockpot Mexican Quinoa Tacos
- Sweet Potato Enchiladas
Roasted Butternut Squash Couscous Bowls
Equipment
- Sheet pan
- Small pot
Ingredients
- 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 avocado(s) thinly sliced or chopped
- 1/2 cup honey roasted almonds or pecans see note 1
- Fresh arugula optional
Dressing
- 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
Instructions
- Preheat oven to 400°F. Peel and chop butternut squash into bite-sized pieces. Place on a sheet pan and toss with the olive oil, dried parsley, dried oregano, salt, and pepper. Toss ingredients together and place in the oven. Roast 10 minutes, remove and stir around, and return to oven for another 7–10 minutes or until crisp tender (timing will depend on the size of the squash). Remove from oven and set aside.
- Prepare dressing by combining all the ingredients in a mason jar and shaking well to combine.
- Meanwhile, add broth, stock, or water to a small pot. Add butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes, the liquid should be absorbed. Fluff with a fork. Stir in 1/3 cup of the prepared dressing.
- Assemble the bowls: fill up 4 bowls with even amounts of the dressed couscous. On top, add the roasted butternut squash. Add fresh avocado and a handful of arugula to each bowl and top with even amounts of almonds or pecans. Spoon remaining dressing evenly (shake again before topping if needed) over the bowls to taste preference. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoyed it very much.
So happy to hear this! Thanks Naomi! 🙂
Loved this healthy dish, as did my husband. For the nut portion, I toasted pecans, then added a little butter and honey. Thank you! I’ll be saving this one:)
Delish! So glad you enjoyed! Thanks Amber! 🙂
EXCELLENT!
great flavors and texture.
So thrilled you’re enjoying these Roasted Butternut Squash Couscous Bowls! Thanks Ilona! 🙂
It was a perfect recipe for a cold winter day. My husband loved it because it was so healthy. I used hubbard squash instead of butternut and guacamole because I didn’t have an avocado. I loved the dressing.
Yum! So glad you guys enjoyed! Thanks Bonnie! 🙂
My husband and I LOVED this recipe!!
Yay!! So happy to hear it! 🙂 Thanks for the comment!
great tips thank you and a very nice set of ingredients, quinoa too!