I swear, I am no longer pretending its fall. I mean…not really. Technically, there are still pumpkins in my house, caution tape from my Halloween party strung across my porch and a Jack-O-Lantern rotting on my porch but technically, I have embraced christmas…well…as much as someone with a heart three sizes too small can. The fact that I’ve had Fall Harvest Couscous everyday this week for lunch, and probably will continue to have for lunch each day this week, is a mere coincidence. I just really love roasted pecans and butternut squash!
Fall Harvest Couscous
Ingredients
1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces (you can buy it peeled and cut, that’s what I did)
1 medium onion, halved and thinly sliced
1/2 -1 c. sliced baby bellas (the original recipe didn’t call for this but I had some leftover from a different recipe so I threw them in. They tasted great)
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 1/2 cups couscous
1 1/3 cups vegetable broth
1 tablespoon Earth Balance
1/3 cup dried cranberries
1/2 cup pecans, toasted
Method
Preheat oven to 425°F. Combine butternut squash, onion, mushroom, olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
Combine defrosted squash and onion mixture, veggy broth, Earth Balance and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and season to taste with salt and pepper. Fluff with a fork and serve.
Nutrition
Per serving: 410 calories (150 from fat), 17g total fat, 3g saturated fat, 9g protein, 59g total carbohydrate (8g dietary fiber)
See, look! I used a poinsettia as a prop in my picture! That counts as christmas spirit right??
Also, Dan, Melinda and I decorated our apartment’s christmas tree last night! There was old school jams playing, hot chocolate spiked with mint chocolate baileys, off-key singing going on…it was a much-needed destresser from the craziness that has been the last few weeks. Plus, now our dining room looks so pretty!
See, I’m so over fall! Just…ignore those pumpkins under the tree, ok? Thanks.
wickedvegan.com 
You crack me up!
lol! I’m glad you enjoy it Brenda!
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