ACTIVE TIME: 15 MINUTES    

 TOTAL TIME: 35 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

1  medium butternut squash, 

1.  Heat oven to 450°F. On rimmed baking sheet, peeled, seeded and cut into 

toss the squash with 1 tablespoon oil, salt and ½-inch pieces

pepper. Roast until golden brown and tender, 20 to 2½  tablespoons extra virgin 

olive oil, divided

25 minutes. Meanwhile, cook the pearl couscous ½  teaspoon salt

per package directions. Drain and refrigerate until ½  teaspoon pepper

ready to use.

1½  cups pearl couscous

2.  In large bowl, whisk together balsamic vinegar, 2  tablespoons balsamic 

vinegar

honey and remaining 1½ tablespoons oil. Toss in 2  teaspoons honey

red onion and let sit 5 minutes.

½  small red onion, sliced

3.  Toss couscous with onion mixture, then fold in 4  cups baby arugula

squash, arugula, almonds and pecorino.

½  cup blanched almonds, 

toasted and chopped

PER SERVING: About 620 calories, 21.5 g fat (4.5 g saturated), 21 g protein, 435 mg sodium, 89 g carbohydrates, 10 g fiber ½  cup pecorino cheese, 

shaved with peeler