Name: Fall-Inspired Oven-Roasted Butternut Squash with Ground Turkey and Couscous
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 4 cups butternut squash (peeled and cut in small cubes); 3 ½ tsp canola oil; ½ tsp nutmeg; ½ tsp cinnamon; ½ tbsp maple syrup; 1 tsp salt; 1 tsp freshly cracked black pepper; 1 cup couscous; 1 ½ cup red onion (finely chopped); 450 g ground turkey; 1 tsp lemon pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 3 cups Swiss chard (very finely chopped); lemon juice (from 1 lemon)

Preheat the oven to 425°F.

In a bowl, mix squash with 2 Tbsp of oil, nutmeg, cinnamon, maple syrup, ½ tsp of salt and ½ tsp of pepper. Then, on a baking sheet lined with parchment paper, spread the squash cubes, making sure they don’t touch each other. Cook for 35 minutes, and 3 more minutes at “broil”. Remove from the oven.

In a small pot, bring water to broil. In a bowl, pour 1 cup of boiling water on couscous, cover with a lid or a plate and set aside for 7 minutes. Then fluff couscous with a fork and cover until ready to serve.

In a hot pan, add remaining oil and red onion, and cook for 3 minutes at medium high heat. Add ground turkey, lemon pepper, paprika, garlic powder, onion powder, ½ tsp of salt, ½ tsp of pepper, stir, then cook for 3 minutes. Add Swiss chard, stir and cook for 2 minutes or until turkey is cooked through. Turn off the heat and set aside.

Assemble plate with couscous, turkey, squash and lemon juice.