Name: Roasted Butternut Squash Couscous Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds butternut squash squash; 2 tablespoons avocado oil; 1 tsp pure maple syrup; 1 tsp paprika; 0.25 tsp garlic powder; salt and pepper; 1 red onions; 1 cup dry couscous; 1 cup feta cheese; 0.5 cup pistachios; 0.5 cup curly parsley; 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tbsp pure maple syrup; 0.5 tsp ground cinnamon; 1 clove garlic; salt and pepper

Full of cozy fall flavors, this Roasted Butternut Squash Couscous Salad with maple vinaigrette makes an incredible no-reheat lunch, or dinner side! It’s both sweet and salty, plus packed with roasted squash, pistachios, and feta!

Salad

50 m

American

Project Meal Plan

June 12, 2026

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Roasted Butternut Squash Couscous Salad cover

From the Cook

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Roasted Butternut Squash Couscous Salad

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Ingredients

Warning0 allergens identified

Roasted Butternut Squash Couscous Salad

Salad

1 ½ pounds butternut squash squash

2 tablespoons avocado oil

1 tsp pure maple syrup

1 tsp paprika

¼ tsp garlic powder

salt and pepperto taste

1 red onions

1 cup dry couscous

1 cup feta cheese

½ cup pistachios

½ cup curly parsley

Vinaigrette

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tbsp pure maple syrup

½ tsp ground cinnamon

1 clove garlic

salt and pepperto taste

Instructions

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Instructions

Prep the veggies: Preheat the oven to 425F. In a large bowl, toss together the squash (1 1/2 pounds, peeled & cubed), 1 tbsp of the avocado oil, maple syrup (1 teaspoon), paprika (1 teaspoon), garlic powder (1/4 teaspoon) and a generous amount of salt and pepper (~1/2 teaspoon each) until the squash is well coated. Spread the squash across 2/3 of a large rimmed sheet pan lined with parchment paper for easy cleanup. Toss the onion wedges (1 large or 2 small, roughly sliced) with the remaining 1 tbsp of oil, a little more salt and pepper (~1/4 teaspoon), then spread across the final 2/3 of the sheet pan. If your baking sheet is not big enough and things are looking a little crowded, spread the vegetables across two smaller pans.

Roast the veggies: Roast the vegetables for 25-30 minutes, tossing halfway to ensure even cooking. If you’re using two different baking sheets, rotate their position in the oven at the halfway mark. When done, the squash should be tender and slightly browned, and the onions should be soft and slightly charred.

Make the couscous: Meanwhile, measure the couscous (1 cup) into the bottom of a large mixing bowl and pour over 1 cup of boiling water. Cover the bowl with food wrap and leave to steam for 10 minutes before fluffing the cooked couscous up with a fork.

Make the dressing: Whisk together all the vinaigrette ingredients (or shake together in a mason jar with lid) and check the seasoning: add more salt if it tastes a little flat, more pepper if you’re looking for more depth of flavor. Prepare the other salad add-ins if required.

Assemble the salad: Scrape all the vegetables from the baking tray into the bowl with the couscous, and add the feta (1 cup), pistachios (1/2 cup, roughly chopped), and parsley (1/2 cup, chopped). Pour over the dressing and fold everything together with a metal spoon until combined.

Serve and store: Season to taste with more salt and pepper, if needed, and serve either warm or at room temperature. Store in an airtight container in the fridge for up to 3 days. Toss leftovers before serving again.

Nutrition

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Tips & Tricks (5)

Caramelize for Depth 🔥
Roast butternut squash at 425°F for 25-30 minutes until the edges are deeply browned and caramelized, which intensifies the natural sweetness and creates complex flavor.
Maple Vinaigrette Balance ⚖️
Whisk the vinaigrette 30 minutes ahead and let it sit so the maple syrup fully dissolves, then toss with warm couscous to absorb maximum flavor before adding other ingredients.
Toast Couscous First 🌾
Lightly toast dry couscous in a pan for 2 minutes before adding liquid to add a subtle nutty flavor that complements the fall spices and roasted squash beautifully.
Strategic Ingredient Timing ⏱️
Add avocado and fresh parsley just before serving to prevent browning and wilting, while keeping pistachios whole and adding them last for optimal crunch and texture.
Spice Bloom Technique 🌶️
Toast the cinnamon and paprika in a dry pan for 30 seconds before adding to the roasted squash to unlock their essential oils and create more vibrant, aromatic flavor.