Roast Butternut Squash with Fresh Mozzarella & Couscous-Arugula Salad
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (5 oz) pkgbaby arugula
- 2 smallbutternut squash
- 16 fl ozchicken or vegetable broth
- 1 small pkgfresh basil
- 1 (8 oz) pkgfresh mozzarella cheese
- 2orange bell peppers
- ¼ cuppine nuts
- 1 mediumred onion
- 1 cupwhole wheat couscous
- balsamic vinegar
- black pepper
- extra virgin olive oil
- rosemary, dried
- salt
- thyme, dried
Cookware
- aluminum foil
- baking sheet pan
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- oven mitts
- spatula
- stirring spoon
Per serving
- Calories
- 579
- Protein
- 26g
- Carbs
- 72g
- Fat
- 25g
- Fiber
- 15g
- Sodium
- 422mg
Method
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