A feel-good roasted veggie dinner! You won't miss the meat in these roasted butternut squash couscous bowls with pecans, avocado, couscous, and a delicious sauce.
Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small, bite-sized pieces. Place on a sheet pan and toss with the olive oil, dried parsley, dried oregano and salt + pepper (to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper). Toss ingredients together and place in the oven. Roast for 10 minutes, remove and stir around, and return to the oven for another 7-10 minutes or until crisp tender (timing will depend on the size of the squash; I chop mine pretty small). Remove the squash tray from the oven and set aside.
Prepare the dressing by combining all of the ingredients in a mason jar and shaking well to combine.
Meanwhile, add the broth, stock, or water to a small pot. Add in the butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes the liquid should be absorbed. Fluff with a fork. Stir in 1/3 cup of the prepared dressing.
Assemble the bowls: fill up 4 bowls with even amounts of the dressed couscous. On top add the roasted butternut squash. Add fresh avocado and a handful of arugula to each bowl and top with even amounts of the almonds or pecans. Spoon the remaining dressing evenly (shake again before topping if needed) over the bowls to taste preference. Enjoy immediately.
I buy pre-made honey roasted sliced almonds (or pecan pieces) that are "ready for salads" (made by fresh gourmet). You can also roast your own nuts or add them in plain!