As a tasty side dish with meat, chicken, or burgers, our quick and easy roasted maple butternut squash pairs perfect with Israeli couscous, parsley, and pine nuts. Bring to your next seasonal get-together, tailgating, or as a side dish for any fall meal.

2 cups small diced butternut squash
3-1/2 teaspoons, plus 1 tablespoon of olive oil, divided
1 tablespoon maple syrup
Kosher salt
1 cup chopped onions
1 cup Israeli couscous
1¼ cups unsalted chicken stock
½ cup chopped parsley
½ cup toasted pine nuts
½ cup yellow raisins
1 ½ teaspoons of lemon juice

Preheat the oven to 350 degrees. Add the butternut squash, 1½ teaspoons of olive oil, 1 tablespoon of pure maple syrup and ½ teaspoon salt to a bowl. Stir until well combined and pour onto a parchment lined sheet tray. Bake for 30 minutes or until a small knife easily passes through the squash. Remove from the oven and set aside.

While the butternut squash bakes, add 2 teaspoons of olive oil to a saucepan over medium heat. Add the onion and sauté for 5 minutes. Add one cup of Israeli couscous and sauté for one more minute. Add 1 ¼ cups of chicken stock and ½ teaspoon kosher salt. Continue cooking for 8-10 minutes, or until the couscous absorbs all the stock and is tender. Remove from the heat and add the butternut squash, parsley, pine nuts, raisins, 1 tablespoon of olive oil, and 1½ teaspoons of fresh lemon juice. Season with salt to taste and serve warm or at room temperature. Make 4-6 servings.