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Maple Roasted Butternut Squash Salad

Serves 4

1 tablespoon butter
1.5 cups Israeli (pearl) couscous
2 cups vegetable broth
2 cups butternut squash, peeled, seeded & diced into 1/2-inch cubes
1 tablespoon + 2 teaspoons extra-virgin olive oil
1 tablespoon maple syrup
2 tablespoons + 1 teaspoon balsamic vinegar
coarse salt & ground pepper
3 cups spinach, roughly chopped
1/3 cup minced red onion (from about 1/2 an onion)
1/2 cup crumbled feta cheese
1/3 cup walnuts, roughly chopped
1/3 cup dried cranberries, roughly chopped

1. Preheat oven to 435 degrees. In a pan, heat butter over medium
until foaming. Watch closely and when it begins to turn brown and
smell caramelized, add the dry couscous. Stir to coat and then stir
occasionally for a few minutes, to toast the grains. Add broth and
bring to a boil; cook until couscous is done, about 7 to 10 minutes,
testing regularly (add additional water if necessary). Drain and rinse
with cool water; set aside.

2. On a foil-lined rimmed baking sheet, toss squash with 2 teaspoons
each oil and syrup, and 1 teaspoon vinegar. Sprinkle with salt and
pepper, spread on sheet, and roast 30 minutes, tossing once.

3. Meanwhile, in a jar, combine 1 tablespoon oil, 1 teaspoon syrup,
and 2 tablespoons vinegar, shaking to combine. In a large bowl, toss
spinach, onion, feta, walnuts, and cranberries with dressing. Add
couscous and the hot roasted squash; season with salt and pepper and

Adapted from Iowa Girl Eats by Heather and prepared with our help at St. Lydia’s on January 22

Posted in: Recipes

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