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Roasted squash with herby cous cous

Roasted squash with herby cous cous


You can use squash quarters or pumpkin wedges for this flavour-packed vegan dish

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1142kj 271kcal
  • Fat
    Low 11%
  • Saturates
    Low 4%
  • Sugar
    Low 14%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 41g

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Big Bag Option


  • 1 butternut squash, quartered lengthways, seeds removed
  • 1 tbsp rapeseed oil
  • 125g Co-op cous cous
  • 1 vegetable stock cube
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • 1/2 red onion, thinly sliced
  • 80g pomegranate seeds
  • 1 lemon, 1/2 juiced and 1/2 cut into wedges, to garnish
  • 1 tsp Co-op extra virgin olive oil
  • 20g Co-op flaked almonds
  • 2 x 100g bags Co-op mixed leaf salad


  1. Preheat the oven to 200°C/fan 180°C/ gas 6
  2. Put the squash on a baking tray and rub with the rapeseed oil
  3. Season and roast for 25-30 mins, until very tender and beginning to caramelise
  4. Meanwhile, put the cous cous into a large bowl and crumble in the stock cube
  5. Pour over 175ml boiling water, stir well, cover and set aside for 10 mins
  6. Fluff the cous cous with a fork, then stir in the herbs, onion, pomegranate seeds, lemon juice and olive oil, then set aside
  7. Toast the flaked almonds in a dry frying pan over a medium heat for 4-5 mins until golden and set aside to cool
  8. Arrange the cooked squash on a serving platter
  9. Spoon over the cous cous and garnish with flaked almonds and lemon wedges, then serve with the salad on the side

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