Roasted Squash and Israeli Couscous

Our Roasted Squash and Israeli Couscous recipe is a great way to get your full servings of vegetables in a nutritious and delicious dish. Combining roasted squash with couscous, fresh parsley, baby spinach, and a dash of lemon juice, this vegan-friendly meal is sure to be a crowd favourite.

The Iron Handle Skillet, rightfully dubbed the kitchen workhorse, can help you prepare this recipe with ease, exposing the squash to a consistent heat source as it roasts in the oven. This versatile piece of cookware goes from the stovetop to the oven with ease, making it the ultimate piece of cookware for this recipe. Roasting the squash is a great way to enhance this dish’s flavour profile, which complements the couscous wonderfully.

Our Roasted Squash and Israeli Couscous recipe can be ready in under 30 minutes, making it a staple for a quick weeknight meal. Served on its own as a main course or alongside meat dishes, this recipe is incredibly versatile. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below!

1. Preheat oven to 425 °F (220 °C).

2. Clean the delicata squash by running under warm water and scrubbing away dirt with your hands, do not peel.

3. Cut delicata in half lengthwise. With a spoon scoop out the seeds and

discard. Slice each half into moon-shaped pieces.

5. Arrange the pieces in a single layer in a cast-iron skillet and coat in 2 Tbsp (30ml) oil. Add shallots to skillet, season.

6. Place in oven and roast 10 minutes. Continue roasting, turning every 7-10 minutes until both sides of the squash are golden brown about 25-30 minutes.

7. In a medium pot of boiling, salted water, cook couscous according to package instructions. Drain, and transfer to a bowl, add spinach, parsley and lemon juice, toss and season.

8. Mix with roasted squash and shallots, serve hot or room temperature.