Recipe for a vegan Mediterranean Couscous Stuffed Butternut Squash Boat. It’s healthy, flavorful, and the PERFECT fall dish!
I love oven-roasted veggies but this Roasted Butternut Squash stuffed with Couscous brings it to the next level. The couscous is flavored with curry powder, Za’atar seasoning, and mixed with chopped green olives and sun-dried tomatoes.
Za’atar and Butternut Squash is such an amazing combo! If you haven’t tried it yet, THIS is your chance!
Za’atar is a traditional herb and spice blend of the Eastern Mediterranean cuisine. It’s a mix of dried sumac berries, marjoram, thyme, basil, oregano, white sesame seeds, and Himalayan pink salt. There are a few different za’atar spice mixes out there, but basically, these are the usual ingredients. If you can’t find Za’atar in your local supermarket, you can always order it online.
I think this Mediterranean Couscous Stuffed Butternut Squash Boat is one of the healthiest meals in my repertoire. Butternut Squash is a great source of fiber, vitamin C, A & E, magnesium, and potassium. So what’s not to love about this dish?!
How to make Couscous Stuffed Butternut Squash
You will need:
- butternut squash
- olive oil
- curry powder
- lime juice
- za’atar seasoning
- green olives
- sun-dried tomatoes
- fresh parsley
The basic steps
More butternut squash/pumpkin recipes you’ll like:
- Butternut Squash Dip
- Vegan Pumpkin Nuggets
- Pumpkin Goulash with Bread Dumplings
- Vegan Pumpkin Basil Pinwheels
- 10+ Vegan Pumpkin Recipes to Try This Fall!
Love it? Rate it!
I hope you will enjoy these Couscous Stuffed Butternut Squash Boats as much as I did! Drop me a comment if you’ve tried them!
And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try!
Couscous Stuffed Butternut Squash Boat
Butternut Squash Boats
- 1 butternut squash
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1 cup water
- 1 teaspoon lime juice
- 1 teaspoon za’atar spice mix + more to sprinkle on top
- 1/2 teaspoon mild curry powder
- 1/4 teaspoon salt
- 1/2 cup couscous
- 1/4 cup pitted green olives chopped
- 2 tablespoons sun-dried tomatoes preserved in oil chopped
- 1 tablespoon chopped fresh parsley + more to sprinkle on top
- Preheat the oven to 400°F/200°C.
- Cut the butternut squash in half and remove the seeds. Carefully score the inside with a diamond pattern. Brush the inside with olive oil and sprinkle it with salt.
- Add the butternut squash halves with the inside down on a baking tray lined with parchment paper. Bake it like that for 20 minutes; then flip them over and bake for another 10 minutes.
- For the couscous: In a large pot, bring water, lime juice, curry powder, salt, and za’atar seasoning to a boil. Remove it from the heat and add the couscous. Let it soak with the lid on. It will be done in ± 5 minutes. Then add chopped green olives, sun-dried tomatoes, and parsley.
- Fill the butternut squash with the couscous. And top with more Za'atar seasoning and chopped parsley. Enjoy!