Recipe: Couscous Salad with Butternut Squash and Cranberries — Quick and Easy Vegetarian Dinners

This article explains, in detail, how to make a couscous salad with butternut squash and cranberries. It is described as a perfect side to a dinner or brunch. Among the ingredients needed are butternut squash, yellow onion, olive oil, cranberries, water, and apple cider. In order to ensure it is cooked properly, the oven should be preheated to 425 degrees and, in the end, in the oven for about 30 minutes with multiple adjustments in between.

Key Takeaways:

  • Great alternative meal for vegetarians or those trying to eat healthily.
  • Can be served warm or cool and retains flavor past the first day.
  • If saving leftovers, best kept in airtight container in the refrigerator for up to five days.

“This is one of those recipes that I find myself making again and again. It makes a lot, can be served warm or cool, and keeps well, so it’s the perfect make-ahead potluck dish. The sweet flavor of the roasted squash makes it equally fitting to serve for brunch or a side dish at dinner.”

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