One-Pot Roasted Butternut Squah and Tri-Color Couscous | RiceSelect®

Name: One-Pot Roasted Butternut Squah and Tri-Color Couscous | RiceSelect®
Ingredients: 1 cup RiceSelect® Tri-Color Pearl Couscous; 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into 1-inch cubes; 2 tbsp olive oil, divided; 2 tsp salt. divided; 2 tsp pepper, divided; 1 tsp ground cinnamon; 1/2 tsp ground cumin; 1 small onion, diced; 2 cloves garlic, minced; 2 cups chicken broth; 1/2 cup dried cranberries; 1/2 cup fresh spinach, chopped (for garnish); 3 tbsp feta cheese, optional

riceselect.com

Make this easy one-pot oven butternut squash recipe your go-to lunch or dinner meal this fall. Creamy and delicious, it's guaranteed to hit the spot.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riceselect.com.

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Ingredients

1 cup RiceSelect® Tri-Color Pearl Couscous
1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into 1-inch cubes
2 tbsp olive oil, divided
2 tsp salt. divided
2 tsp pepper, divided
1 tsp ground cinnamon
1/2 tsp ground cumin
1 small onion, diced
2 cloves garlic, minced
2 cups chicken broth
1/2 cup dried cranberries
1/2 cup fresh spinach, chopped (for garnish)
3 tbsp feta cheese, optional