ACTIVE TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
MAKES 4 SERVINGS
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
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