Couscous Squash Apple and Cranberry Recipe Guide

Ingredients

• 1 cup butternut squash, cubed and roasted*
• 6 tablespoons olive oil (separated into 2 tablespoon portions)
• 2 cups Israeli couscous
• 3 cups low-sodium vegetable broth
• ¼ cup parsley, chopped
• 1½ tablespoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 medium granny smith apple, diced
• 1 cup dried cranberries
• ½ cup pumpkin seeds (raw or roasted and unsalted)
• 4 tablespoons apple cider vinegar
• Zest of one orange
• 1 tablespoon fresh orange juice
• 2 tablespoons pure honey
• Kosher salt and pepper to taste