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Roast Squash and Feta Couscous

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Make the most of deliciously sweet roasted butternut squash with this super easy vegetarian roast squash and feta couscous meal idea. Super simple and really tasty!

A delicious and easy recipe for roast squash and feta couscous.

This simple little dish is packed with flavour and big enough to be a midweek dinner for two just as it is.

Or you could use it as a vegetable side dish to serve four – try alongside roast chicken or grilled fish.

I use the Ainsley Harriott flavoured couscous sachets for this recipe to really pack in the flavour with very little effort.

Honestly it really is worth keeping a few of these flavoured couscous sachets in the cupboard at home.

They’re great for adding to leftovers to create a great new dinner or as using to make couscous salad for packed lunches.

enamel tray filed with roast squash and feta couscous

I love this as an easy autumn-y dinner served alongside a nice glass of red wine and a zesty little green salad – preferably one with rocket leaves.

Little cooks tip here – if you’re feeling extra lazy just buy the bags of ready peeled and chopped butternut squash to save time on dinner prep. 

blue and white flower patterned bowl filled with roast squash and feta couscous with toasted pine nuts and fresh torn basil leaves

Roast Butternut Squash and Feta Couscous Recipe

white enamel roasting tin filled with roast butternut squash and red onions chunks mixed together with sun dried tomato couscous, crumbled feta cheese, toasted pine nuts and fresh torn basil leaves

Ingredients for Roast Squash and Feta Couscous

wooden chopping board with all the ingredients for roast squash and feta couscous laid out ready - sachet of sun-dried tomato and garlic couscous, wooden bowl filled with pine nuts, small white bowl with olive oil, whole butternut squash, red onion, two cloves of garlic and a small blue and white patterned bowl with a block of feta cheese.
  • 15ml olive oil – you could use rapeseed oil if you prefer.
  • 500g butternut squash – simply peeled and chopped into bitesized pieces, if you’re short on time you can buy this in packs ready peeled and cubed from the supermarket.
  • 1 red onion – peeled and chopped into wedges
  • 2 cloves of garlic – left whole in skin
  • 50g feta cheese – crumbled
  • 20g pine nuts
  • handful of chopped basil 
  • 100g couscous – I use Ainsley Harriot sun-dried tomato and garlic flavour

How to make Roast Squash and Feta Couscous

white enamel roasting tin filled with roast butternut squash and red onions chunks mixed together with sun dried tomato couscous, crumbled feta cheese, toasted pine nuts and fresh torn basil leaves
  • Heat the oven to 200C
  • Chop the butternut squash and red onions into bite sized pieces.
wooden block chopping board with blue saucer filled with chunkily chopped red onions next to a white bowl filled with peeled butternut squash chopped into bitesized pieces
  • Tip the chopped butternut squash and red onion into a roasting tin.
wooden block chopping board with white enamel roasting tin resting on top of it. Enamel roasting tin is filled with butternut squash and red onions chopped into bitesized pieces
  • Tip the olive oil over the chopped butternut squash and red onion and tuck two unpeeled cloves of garlic in amongst the vegetables.
wooden block chopping board with white enamel roasting tin resting on top of it. Enamel roasting tin is filled with butternut squash and red onions chopped into bitesized pieces - small white bowl with olive oil in it is being poured into the roasting tin.
  • Season the butternut squash and onions with sea salt and cracked black pepper.
  • Roast in the oven for around 25 minutes or until the butternut squash and onions are tender.
wooden block chopping board with white enamel roasting tin resting on top of it. Enamel roasting tin is filled with butternut squash and red onions chopped into bitesized pieces all tossed together with olive oil and seasoned with sea salt and black pepper
  • Tip the pine nuts into a dry frying pan.
wooden block chopping board on a white table - frying pan on top of chopping board filled with pine nuts - small empty wooden bowl to the side of the pan
  • Toast the pine nuts over a low heat until they’re just starting to brown and smell deliciously warm and nutty. It’ll only take a couple of minutes – be sure to keep an eye on them so they don’t burn.
wooden block chopping board on a white table - frying pan on top of chopping board filled with lightly toasted pine nuts being stirred with a wooden spoon - small empty wooden bowl to the side of the pan
  • When the butternut squash is almost ready – make up the flavoured couscous sachet as per the packet instructions and leave it to soak up the water.
Le Creuset black saucepan filled with Ainsley Harriot sun dried tomato and garlic couscous, wooden spoon resting in the pan, pan lid to the side of the pan and small container of boiling water ready to pour over the couscous
  • One the butternut squash is roasted – find the roast garlic cloves and remove them from the tin onto a small plate.
white enamel roasting tin filled with roasted butternut squash and red onion in bitesized pieces - seasoned with sea salt and black pepper
  • Using a fork – squash the roast garlic from the skin – it will ooze out like a lovely garlicky paste. Discard the skins.
blue saucer with two roast garlic cloves being squashed from their skins, in the background white enamel roasting tin filled with roasted butternut squash and red onion in bitesized pieces - seasoned with sea salt and black pepper
  • Stir the roast garlic paste into the tray of roasted butternut squash – really mix it in to spread the flavour.
white enamel roasting tin filled with roast butternut squash and red onions in bitesized pieces, stainless steel spoon stirring crushed roast garlic into the squash pieces. In the background is a wooden bowl with toasted pine nuts in it, a blue and white bowl filled with crumbled feta cheese and a pale blue saucer with a bunch of fresh baisil
  • Fluff up the prepared couscous with a fork to separate the grains.
Le Creuset black saucepan with silver handles filled with sun-dried tomato couscous and a wooden spoon. In the background is a white enamel roasting tin filled with roasted butternut squash and red onion chopped into bitesized pieces
  • Tip the flavoured couscous into the roasting tin with the roast vegetables and stir gently to mix everything together.
white enamel roasting tin filled with roasted butternut squash and red onions chopped into bite sized pieces, with a heap of sun dried tomato and garlic couscous tipped into the roasting tin ready to mix in with a stainless steel serving spoon - small wooden bowl filled with pine nuts, blue and white bowl filled with crumbled feta and small pale blue saucer filled with fresh basil in the background

Get more tasty feta recipes here

  • Tip the toasted pine nuts into the roast vegetables and couscous.
white enamel roasting tin filled with roasted butternut squash and red onion chopped into bite sized pieces mixed together. Small wooden bowl of toasted pine nuts being tipped into the roasting tin - blue and white bowl with crumbled feta cheesed small pale blue saucer with fresh basil leaves in the background
  • Tip the crumbled feta into the roast squash couscous and tear up the basil leaves – scatter them into the tin.
white enamel roasting tin filled with roast butternut squash and red onions chunks mixed together with sun dried tomato couscous, crumbled feta cheese, toasted pine nuts and fresh torn basil leaves
  • Stir everything together gently so all the flavours mix together nicely.
white enamel roasting tin filled with roast butternut squash and red onions chunks mixed together with sun dried tomato couscous, crumbled feta cheese, toasted pine nuts and fresh torn basil leaves
  • Tip the roast squash and feta couscous into serving bowls and eat.
blue and white flower patterned bowl filled with roast squash and feta couscous with toasted pine nuts and fresh torn basil leaves

Get more delicious autumn recipes here

Variations on roast squash and feta couscous

You can switch up the ingredients in this recipe to suit yourself – just use the main recipe as a base and go in your own direction. Try…

  • Switch the butternut squash for pumpkins or sweet potatoes.
  • Switch the feta cheese for torn mozzarella or try Manchego shavings or even crumbled blue cheese for extra zing.
  • Add in more vegetables – try courgettes and mushrooms.
  • Use plain couscous instead of flavoured.
  • Add in some chorizo sprinkles or snipped up crispy bacon.

Get loads more tasty vegetable dishes here

How to serve roast squash and feta couscous

  • In bowls with a side of garlic bread and rocket salad, with a glass of red wine for midweek dinner. 
  • As an easy side dish for roast chicken. 
  • Leftovers are fab cold next day for lunch – just pack in air tight lunchbox. 

Get loads more easy dinner recipes here

More Butternut Squash Recipes to Try

You might also just LOVE our halloumi fries recipe.

  • Roast butternut squash bruschetta – a tasty, filling bruschetta topped with rocket, roast squash and crumbled blue cheese – really simple supper recipe or sunshine lunch.

You might also just LOVE our roast root vegetable couscous lunch bowl recipe.

roasted root vegetable couscous bowl - Moroccan couscous topped with roasted carrots, sweet potatoes and beetroot topped with spicy hummus and greek yogurt scattered with coriander

You might also love our 25 Easy Summer Crockpot Recipes – Spend less time in the kitchen and more time out in the sunshine!

Yield: 4

Roast Squash and Feta Couscous

white enamel roasting tin filled with roast butternut squash and red onions chunks mixed together with sun dried tomato couscous, crumbled feta cheese, toasted pine nuts and fresh torn basil leaves

Super easy vegetarian meal idea or tasty side dish.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 15ml Olive oil 
  • 500g Butternut Squash 
  • 1 Red onion
  • 2 Garlic cloves 
  • 50g Feta cheese 
  • 20g Pine nuts 
  • Basil - small bunch
  • 100g couscous sachet 

Instructions

  1. Heat the oven to 200C
  2. Peel and chop the squash and onion into bitesized pieces.
  3. Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper.
  4. Roast in the oven for around 25 minutes or until everything is tender.
  5. Prepare the couscous as per the packet instructions.
  6. Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins.
  7. Stir the garlic back into the roast vegetables.
  8. Lightly toast the pine nuts in a dry frying pan until light brown.
  9. Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together.
  10. Divide between bowls and eat.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 122mgCarbohydrates: 23gFiber: 5gSugar: 4gProtein: 5g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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two images of white enamel roasting tin filled with roast squash and feta couscous with toasted pine nuts a torn basil leaves. Text overlay "super easy roast squash and feta couscous - www.daisiesandpie.co.uk"

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