Day 3 – Roasted Acorn Squash Served over Cranberry Almond Pearl Couscous.

Pearl couscous is a larger couscous that is plump like a pasta and perfect for this rustic hearty dish. This is a warm salad with all the wonderful flavors you love, cranberries, almonds, and squash. 🙂

Roasted Acorn Squash served over Cranberry Almond Couscous

  • ¼ acorn squash sliced
  • ¼ red onion chopped
  • 1 cup pearl couscous
  • dried cranberries
  • slivered almonds
  • sliced basil
  • 1 garlic clove smashed
  • 1/8 cup olive oil for brushing veggies
  • 1 tablespoon butter

Dressing

  • 3 teaspoons red wine vinegar
  • 1/4 cup Olive oil
  • 1/2 teaspoon mustard
  • sprinkle of onion powder
  • salt
  • fresh cracked pepper

Place squash and onion on a baking tray. Place the smashed garlic clove into the olive oil. Brush the onion and squash. Place in a 350 degree oven for 30 minutes rotating half way through. In the meantime cook the couscous. Drain. Add a tablespoon of butter and lightly salt. Combine the cranberries, almonds, and basil. Drizzle half of the dressing over the couscous. Place the squash and onion on top pouring the remaining dressing. Garnish with almonds and cranberries.

Bon Appetite!

Miss Amy

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3 thoughts on “Day 3 – Roasted Acorn Squash Served over Cranberry Almond Pearl Couscous.

  1. Pingback: Announcing the 7 Days of Squash! | Once in Love with Amy's Food Blog – Love, Live, Eat!

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