Home
Premium
Roasted squash with chicory, goat’s cheese & herby couscous

Roasted squash with chicory, goat’s cheese & herby couscous in a bowl

Roasted squash with chicory, goat’s cheese & herby couscous

Name: Roasted squash with chicory, goat’s cheese & herby couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 butternut squash; 1 small garlic clove; 2 tbsp olive oil; 200g giant wholewheat couscous; small bunch of basil roughly chopped; small bunch of parsley roughly chopped; 2 tbsp pine nuts toasted; 100ml extra virgin olive oil; small pinch of sugar; 1-2 lemons juiced; 2 red chicory leaves separated; 100g goat's cheese sliced into rounds

Esther Clark

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 3.6 out of 5.5 ratingsRate

loading...

Combine butternut squash, red chicory, pine nuts, giant couscous and goat's cheese to make this lovely winter salad full of texture and flavour

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Leek, manchego & chorizo tart

A star rating of 4.5 out of 5.6 ratings

Zingy grapefruit, prawn, avocado & tamarind salad

A star rating of 5 out of 5.2 ratings

Couscous salad

A star rating of 4.6 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

1 butternut squash
1 small garlic clove
2 tbsp olive oil
200g giant wholewheat couscous
small bunch of basil

roughly chopped
small bunch of parsley

roughly chopped
2 tbsp pine nuts

toasted
100ml extra virgin olive oil
small pinch of sugar
1-2 lemons

juiced
2 red chicory

leaves separated
100g goat's cheese

sliced into rounds

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal626
fat44g
saturates10g
carbs39g
sugars6g
fibre10g

high
protein15g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Cut the bulbous end from the squash, then halve, scoop out the seeds and cut into wedges (reserve the long neck of the squash for another recipe). Spread the squash wedges out in a roasting tin. Peel the garlic and toss this through the wedges along with some seasoning and the olive oil. Roast for 30 mins until the squash is tender.
step 2

Meanwhile, cook the couscous following pack instructions. Drain, return to the pan and leave to steam-dry. Tip the basil, parsley, pine nuts and half the extra virgin olive oil into a food processor with the sugar and some seasoning. Blitz to a coarse paste. With the motor running, drizzle in the remaining extra virgin olive oil and lemon juice. Season to taste, then toss with the couscous.
step 3

When the squash is tender, roughly mash the garlic clove and gently stir through the squash. Toss the wedges through the couscous with the chicory leaves and goat’s cheese. Any leftovers will keep covered in the fridge for up to a day.

Recipe from Good Food magazine, January 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now