Roasted Squash with Chicory, Goats' Cheese, and Herby Couscous

This vibrant and flavorful dish combines the sweetness of roasted squash with the bitterness of chicory, the tanginess of goat's cheese, and the aromatic freshness of herby couscous. It's a well-balanced and satisfying vegetarian meal that's perfect for a cozy autumn evening.

Ingredients

* 1 large butternut squash, peeled and cubed * 1 tablespoon olive oil * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/2 head of chicory, chopped * 1/2 cup crumbled goat's cheese * 1 cup herby couscous (such as Middle Eastern or Moroccan blend) * 1 cup boiling water * 1 tablespoon chopped fresh parsley * 1 tablespoon chopped fresh basil

Instructions

1. Preheat oven to 400°F (200°C). 2. In a large bowl, combine the squash, olive oil, salt, and pepper. Toss to coat. 3. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. 4. While the squash is roasting, prepare the couscous. In a medium bowl, combine the couscous and boiling water. Stir and cover. Let stand for 5 minutes, or until the couscous is fluffy and all the water has been absorbed. 5. Fluff the couscous with a fork and chop the chicory. 6. To assemble the dish, place a bed of couscous on a plate. Top with the roasted squash, chicory, goat's cheese, parsley, and basil.

Tips

* For a spicier dish, add a pinch of chili powder or cayenne pepper to the roasted squash. * If you don't have herby couscous, you can use plain couscous and add your own herbs and spices. * To make the dish more substantial, add grilled chicken or tofu. * This dish is also delicious served cold as a salad.

Nutrition Information

One serving of roasted squash with chicory, goat's cheese, and herby couscous contains approximately: * Calories: 350 * Fat: 15 grams * Protein: 15 grams * Carbohydrates: 45 grams * Fiber: 10 grams Enjoy this flavorful and satisfying vegetarian meal!