We love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.
Course
Salad
Cuisine
American
Keyword
Butternut Squash Salad
Prep Time30minutes
Cook Time45minutes
Yield4servings
AuthorNadine Horn and Jörg Mayer
Ingredients
1small butternut squash(about 1 pound/450 g)
¼cup(60 ml) olive oil
3garlic cloves
1red jalapeño or other fresh chile
½bunch fresh parsley
1¼cups(250g) instant couscous
1¾cups(420 ml) boiling water
1cup(160 g) drained cooked chickpeas
Juice of 1 small lemon
3tablespoonsDukkahsee below
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
Fluff the couscous with a fork. Mix in the squash and chickpeas.
Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.
Recipe Notes
Tip: In this recipe we don’t use the skin of the squash, but in other dishes, like a stir-fry, you can leave the skin on.