Couscous with Roasted Butternut Squash, Apples, and Chorizo: A Cozy Fall Dinner
This hearty grain bowl blends seasonal veggies plus spicy sausage for a cozy dinner.
Couscous with Roasted Butternut Squash, Apples, and Chorizo
As autumn settles in and the markets fill with earthy squash, crisp apples, and robust sausages, there are few meals more satisfying than a bowl of couscous with roasted butternut squash, apples, and chorizo. This dish artfully balances subtle sweetness and savory spice, resulting in a cozy and colorful meal that’s as ideal for a weeknight dinner as it is for your holiday table. In this article, we’ll guide you through the science, flavor, step-by-step instructions, and thoughtful tips behind this autumn classic.
Why This Recipe Works
- Balanced Flavors: The natural sweetness of roasted butternut squash and apples contrasts beautifully with the smoky, spicy bite of chorizo.
- Textural Harmony: Roasting the squash produces caramelized edges and creamy centers, apples add a tender juiciness, and the chorizo provides chew and savoriness. Toasted couscous absorbs all these flavors for a hearty bite.
- Efficient and Flexible: Vegetables and sausage roast together for easy prep. The formula welcomes substitutions (e.g., sweet potatoes, pears, vegetarian sausage) based on what you have on hand.
- Approaches One-Pot Simplicity: The main vegetables and protein roast on one pan, then are combined with stovetop couscous in a single serving bowl.
Ingredients
This dish relies on a blend of peak-season produce, aromatic spices, and just a handful of pantry staples. For an authentic experience, use Israeli (Pearl) couscous for its satisfying chew, but Moroccan couscous or even orzo can substitute in a pinch.
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 1 large sweet-tart apple (such as Honeycrisp or Braeburn), cored and diced
- 8 ounces smoked chorizo sausage, cut into 1/2-inch half-moons
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 and 1/2 cups Israeli couscous
- 2 cups chicken or vegetable broth
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley or cilantro, chopped (plus more for garnish)
- Optional: 1 (15 oz) can chickpeas, drained and rinsed
- Optional for extra tang: juice and zest of 1 lemon
Step-by-Step Recipe Instructions
1. Prep and Roast the Squash, Apples, and Chorizo
- Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment for easy cleanup.
- In a large bowl, toss the cubed butternut squash and diced apple with 2 tablespoons olive oil, cumin, smoked paprika, a generous pinch of salt, and freshly ground pepper. Add the sliced chorizo and toss everything to coat.
- Spread the mixture out in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing once halfway, until the squash is deeply golden and tender, apples are slightly caramelized, and chorizo is browned at the edges.
2. Toast and Cook the Couscous
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add the chopped onion and a pinch of salt. Cook, stirring, until softened and just beginning to color, about 2–3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the dry Israeli couscous to the pan. Toast, stirring frequently, until some grains are golden and fragrant, about 4–5 minutes.
- Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer until couscous is tender and most liquid is absorbed, about 8–10 minutes.
- If using chickpeas, add them in for the last 2 minutes of cooking to heat through.
- Fluff with a fork. Taste and adjust seasoning with additional salt and pepper.
3. Combine and Serve
- Scrape the roasted squash, apples, and chorizo—along with any crispy bits and oil—from the baking sheet into the pot of couscous. Add half of the chopped parsley or cilantro and, if using, lemon zest and juice for brightness. Toss gently to combine.
- Transfer to a large serving dish. Sprinkle remaining herbs over the top for color. Drizzle with more olive oil if desired. Serve family-style, warm or at room temperature.
Tips for Success
- Peeled and Cut Squash: For easier prep, look for pre-diced butternut squash in the produce section.
- Cut Evenly: Uniformity ensures quick, even roasting—aim for 1-inch cubes.
- Veggie Variations: Substitute sweet potatoes, delicata squash (no peeling!), or carrots for butternut squash if preferred.
- Spice it Up: A pinch of chili flakes adds extra heat; for a smoky kick, use Spanish pimentón.
- Make it Vegetarian: Swap in vegetarian chorizo or omit sausage and use smoked paprika for depth.
- Texture: For crunch, toss in toasted nuts (almonds, pepitas) just before serving.
What others are reading
Make-Ahead and Storage
- Advance Prep: Components can be roasted and couscous prepared up to 2 days ahead. Store in separate airtight containers.
- Reheating: The assembled dish can be gently reheated in a large pan with a splash of broth or water to keep it moist.
- Leftovers: Wonderful as a packed lunch—try over greens with a tangy yogurt or lemon-tahini dressing.
Customization and Variations
| Element | Original | Substitutions & Ideas |
|---|---|---|
| Grain | Israeli (Pearl) Couscous | Moroccan couscous, orzo, farro, quinoa |
| Sausage | Smoked Chorizo | Andouille, kielbasa, merguez, vegetarian sausage |
| Vegetable | Butternut Squash, Apple | Sweet potato, delicata squash, pears, pumpkin |
| Garnish | Parsley, Cilantro | Chopped scallions, mint, toasted pepitas or almonds |
| Add-ins | Chickpeas (optional) | Toasted hazelnuts, roasted chickpeas, goat cheese, feta |
Serving Suggestions
This couscous bowl is extremely versatile. Serve it as a main course for a cozy family meal, alongside a simple green salad, or as a flavorful side for roast meats or poultry at festive gatherings.
- For a vegetarian table, top with a sprinkle of goat cheese or creamy feta.
- Pair with a crisp white wine, such as Sauvignon Blanc, or a light cider to complement the apples and squash.
- Add fresh greens, like baby spinach or kale, for a nutritious boost.
Expert Tips: How to Prepare Butternut Squash
Peeling and cubing a butternut squash can be daunting the first time, but a sharp vegetable peeler and sturdy chef’s knife make the job much easier. Remove the top and bottom, peel away the thick outer rind until you see the vibrant orange flesh, then halve lengthwise and scoop out the seeds before cubing.
- If using delicata squash, no need to peel—simply halve, deseed, and cube for roasting.
- Store cubed squash in an airtight container for up to 3 days if prepping ahead.
Nutrition and Health Benefits
Not only is this dish a treat for your taste buds, but it delivers plenty of nutrition:
- Butternut squash adds vitamins A and C, fiber, and a low-glycemic boost.
- Apples bring antioxidants and natural sweetness without added sugar.
- Chorizo supplies protein and complex spice, but can be swapped for plant proteins for a lighter option.
- Couscous is low in fat and quick-cooking for convenience.
Frequently Asked Questions (FAQs)
Q: Can I make this dish vegetarian or vegan?
A: Absolutely. Omit the chorizo or replace with a plant-based sausage, and use vegetable broth instead of chicken broth. For extra depth, increase the smoked paprika and cumin.
Q: What’s the best apple variety for this recipe?
A: Firm, sweet-tart apples like Honeycrisp, Braeburn, or Pink Lady roast well and hold their shape without becoming mushy.
Q: Can I substitute another type of squash?
A: Yes, sweet potato, pumpkin, or delicata squash make good alternatives. Adjust roasting time depending on the vegetable’s density and cut size.
Q: How do I store leftovers and reheat them?
A: Leftovers keep well for up to 3 days in the refrigerator. Reheat gently with a splash of broth or water to prevent the couscous from drying out.
Q: Is it possible to prepare this dish ahead for a party?
A: Yes, both the roasted components and couscous can be made a day or two ahead, kept separate, and combined before serving. It works well served warm or at room temperature.
Final Thoughts
This couscous with roasted butternut squash, apples, and chorizo is a celebration of fall—vibrant in color, bold in flavor, and deeply satisfying. The interplay of sweet roasted vegetables, hearty grains, and spicy sausage makes for a dish that is both comforting and festive. Whether you’re hosting a gathering, prepping a flavorful make-ahead lunch, or simply seeking a warming bowl for a cool evening, this recipe belongs in your autumn rotation. Enjoy experimenting with variations to suit your table and discover new seasonal favorites!
References
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