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    Cheesy Roasted Butternut Squash Couscous Casserole

    Nov 10, 2017 / by Laney Schwartz / 4 Comments(updated Sep 21, 2020)

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    Cheesy Roasted Butternut Squash Couscous CasseroleThe 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.

    Cheesy Roasted Butternut Squash Couscous CasseroleThe 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.

    Cheesy Roasted Butternut Squash Couscous CasseroleI 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.

    Cheesy Roasted Butternut Squash Couscous Casserole

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    Cheesy Roasted Butternut Squash Couscous Casserole

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    Description

    A Cheesy Roasted Butternut Squash Couscous Casserole baked in coconut milk and loaded with gooey cheese.


    Ingredients

    Scale
    • 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

    Instructions

    1. 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.
    2. 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). 
    3. 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!

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    Filed Under: Sides, Vegetarian Tagged With: 4th and heart, butternut squash, ghee, ghee butter, Life is but a Dish, side dish, Thanksgiving

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Nella

      September 27, 2020 at 8:30 pm

      Would I be able to use the smaller couscous instead of the pearl?

      Reply
      • Life is but a Dish

        September 28, 2020 at 6:36 pm

        I haven’t tried it, but not sure it would turn out the same

    2. Nichole

      September 16, 2018 at 1:31 pm

      This looks delicious, however Ghee is not something I use often. Could I roast the butternut squash in something rlse like olive oil? Thanks!

      Reply
      • Life is but a Dish

        September 19, 2018 at 2:15 pm

        Yes!!

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