Consider Lunch and Dinner Handled — Thanks to This Butternut Squash Couscous Bowl
theSkimm
Welcome to the culinary purgatory that is early October — when it’s not really Salad Season anymore, but it’s not quite Soup Season yet, either. One solution for this deeply confusing time? How Sweet Eats’s Butternut Couscous Bowls with Maple Vinaigrette. In the weeknight-friendly recipe, spiced butternut squash and chickpeas are roasted until they’re perfectly caramelized and shatteringly crispy (respectively), then tossed with massaged kale, creamy goat cheese, salty pepitas, and the only couscous that matters (yeah, we said it). Top it with a sweet and tangy dressing, and eat it however you want: hot or cold, for lunch or dinner, with protein or on its own. Or, who are we kidding, all of the above.
The Time Commitment: About 50 minutes. But to save energy, use precut squash from the store. We promise, no one will know.
Key Tips: This recipe is endlessly adaptable, so think of it as a choose-your-own-adventure template that can be customized to your taste or what’s about to go bad: Swap butternut squash for honeynut or sweet potatoes; use spinach or Swiss chard instead of kale; replace couscous with quinoa, farro, or your go-to grain; and if you don’t have goat cheese, consider feta or Parmesan, which work just as well.
Other Takes: For more shoulder-season dinners that you’ll also want for lunch the next day, try…
