So tasty and perfect autumn food! This will serve 4 people as a main dish or 6 as a side, leave out the goats cheese to make it vegan :)
Ingredients:
1 butternut squash
1 courgette, thinly sliced
Goats cheese, crumbled
4 Rosemary sprigs, whole
Salt & pepper
Olive oil
1 veggie stock cube
3tbsp lemon juice
1/4 cup pine nuts
2 cups couscous
3 cups boiled water
1 butternut squash
1 courgette, thinly sliced
Goats cheese, crumbled
4 Rosemary sprigs, whole
Salt & pepper
Olive oil
1 veggie stock cube
3tbsp lemon juice
1/4 cup pine nuts
2 cups couscous
3 cups boiled water
Method:
1. Cut both ends of the butternut squash and slice in half vertically down the middle, then scoop the flesh out.
2. Drizzle generously with olive oil, salt & pepper and place the rosmary sprigs on top then bake in the oven at 180℃ for 45 minutes.
3. Remove the bns from the dish and add in the couscous, lemon juice, stock cube & boiling water, leave to absorb for 5-10 mins.
4. Meanwhile, fry the courgette with 1 tsp oil in a pan and when this is starting to brown up add in the pine nuts to toast for 30 seconds or so.
5. Cut the butter nut squash up- including the skin, add this, the courgette mix and the crumbled goats cheese into the couscous and stir.
6. Serve up and thoroughly enjoy! Cassidy xx
