Couscous with Butternut Squash Recipe

If you are using fresh butternut squash, start by chopping it into 1-inch cubes. Cut the butternut squash in half, cut off the outer skin and remove the seeds from the inside. Then chop the flesh into cubes.
½ cup butternut squash cubed
Next, add 1 tablespoon of oil to a pan and warm up on medium-high heat. Once heated add the squash cubes and sauté until cooked through. This can take 8 to 10 minutes, or longer if you are using frozen squash. You want the texture to be soft when pierced with a fork.
2 tbsp oil, ½ cup butternut squash cubed
While the squash is sauteing, cook the couscous. Add the couscous, water, oil and salt to a pot. Bring to a boil then take off the heat, cover and let rest for 5 minutes.
½ cup couscous, ¾ cup water, 2 tbsp oil, ¼ tsp salt
Next, combine the butter sugar and maple syrup in a small bowl. Stir until the sugar is fully dissolved and the mixture is smooth.
1 tbsp butter, 1 tbsp brown sugar, 1 tbsp maple syrup
Pour it over the squash and stir until the squash is fully coated. Continue to sauté for another 2-3 minutes stirring constantly. Cook until the sugar mixture begins to thicken.
Fluff the couscous with a fork and place it on a plate (or in a bowl). Top the couscous with the glazed butternut squash, salad topper and the maple Dijon dressing.
1 tbsp salad topper, 1 tbsp G&K lemon dressing