The obsession is real. This flavored Ghee Butter by 4th & Heart is the real deal and I cannot get enough! This year for Thanksgiving I wanted to create a dish that was slightly outside the box, obviously delicious and would compliment the traditional dishes we all know and love. This Cheesy Roasted Butternut Squash Couscous Casserole was the winner.
The only problem is, it kind of might steal the Thanksgiving thunder. It’s so comforting and stunning that it kind of needs it’s own table to shine.
I used Israeli couscous in this dish because I love it’s shape and texture. I cooked it in coconut milk, mixed it in with the ghee roasted squash and piled on high the cheese. Obviously. Then it’s baked until melty and gooey. I mean, this dish is sinful and I absolutely love it.
A Cheesy Roasted Butternut Squash Couscous Casserole baked in coconut milk and loaded with gooey cheese.
- 4 cups small diced butternut squash
- 2 tablespoons 4th & Heart Madagascar Vanilla Bean Ghee Butter
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 2 (13.6 ounce) cans unsweetened full fat coconut milk
- 1 3/4 cups dried israeli couscous
- 1 1/4 cups shredded gruyere cheese
- 2 tablespoons fresh chopped thyme
- Preheat the oven to 425 degrees. On a sheet pan add the butternut squash, ghee butter (make sure it’s fully melted), 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss until squash is fully coated and roast for 25-30 minutes until squash is cooked through and caramelized.
- In a small saucepan add the coconut milk and 1/4 teaspoon salt. Bring to a boil then add the couscous and simmer for 5 minutes over medium/low heat. Cover, then turn off the heat and let mixture sit for 5-10 minutes. (Mixture should still be a little “soupy”, and couscous not fully cooked).
- In a large bow,l mix together the couscous, roasted squash, shredded cheese and thyme. Pour into an 8×8 or 9×9 casserole dish and bake at 350 degrees for 15 minutes until cheese is melted. Serve immediately and enjoy!