roasted delicata squash with pearl couscous

roasted delicata squash pearl couscous kale cranberries

Persimmons, quinces, chestnuts, pomegranates, apples, and squash. I’m pretty much over the moon for fall produce. It’s a little like being reunited with old friends — except uh, I get to eat them. Squash has been a mainstay in our kitchen the last few weeks. My little kitchen cart has been overflowing with pumpkins, acorn squash, butternut squash, and I can’t seem to get enough of delicata squash. Delicata squash is similar to butternut squash, but smaller and the skins are thinner. No need for peeling, just slice them in half, scoop out the seeds, let them roast for a half hour, and before you know it you’ll be eating creamy and delicious winter squash.

For the most part, I’ve just been roasting squash with butter or olive oil and a little salt and pepper. Here though, I’ve roasted delicata squash into little crescents and tossed them with pearl couscous and chickpeas, all coated together in a fragrant slightly sweet and spicy olive oil dressing. It’s like autumn in a bowl. Kale can be tough to chew, so I massaged it with my hands with just a little olive oil for about 30 seconds until it softened.

Roasted Delicata Squash with Pearl Couscous

1 delicata squash, halved and sliced into 1/3″ crescents
1 cup pearl couscous
1 cup chickpeas
8 kale leaves, torn into small pieces and massaged with olive oil
1/2 teaspoon coriander
1 teaspoon dried mint
2 teaspoons harissa or hot sauce
2 teaspoons maple syrup
salt and pepper, to taste
1/4 cup olive oil
1/4 cup walnuts, toasted and chopped
2 tablespoons cranberries

Preheat oven to 400 degrees. Wash and pat dry the squash, lay on a cutting board, cut in half, scrape out the seeds, and cut into crescents that are about 1/3″ thick. Lay on a roasting pan and drizzle with olive oil, sprinkle with a little salt and pepper in place in the oven. Set the kitchen timer for 30 minutes.

Meanwhile, prepare the couscous. Bring a pot of salted water to boil. It should take about 10 minutes for the pearl couscous to be ready, but will vary depending on the size of the couscous, so check the package directions. Once done, drain and set aside. Measure out one cup of cooked chickpeas and set aside.

While the pearl couscous is draining in a colander, take the pot you boiled the couscous in, and add the kale. Drizzle just a little bit of olive oil over the kale and massage gently with your hands until the kale softens.

Check on the delicata squash and turn the pieces over.

Prepare the dressing by mixing together coriander, dried mint, harissa, maple syrup, salt, pepper, and olive oil. Add the dressing to the pot with the kale, along with the chickpeas and couscous. Mix thoroughly.

In a small frying pan, add walnuts over medium heat and turn a couple times, until browned. I don’t recommend leaving the kitchen when toasting nuts. Whenever I’m toasting nuts and leave the kitchen, even just for a moment, they burn. Remove from heat and let cool. Once cool, chop the walnuts into small pieces.

Check on the delicata squash, and if it’s soft and beginning to brown on both sides, it’s ready. Add the squash, walnuts, and cranberries to the pot and mix thoroughly. Turn the heat on low, and serve when the mixture is warm.

Serves 4

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  1. Eileen says:

    Couscous salads are the best! You have to love the combination of sweet and savory in this one, too. And spicy! Harissa for the win!

    Reply