Roasted Butternut Squash Couscous Bowls | Chelsea’s Messy Apron

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Roasted Butternut Squash Couscous Bowls | Chelsea’s Messy Apron

Roasted Butternut Squash Couscous Bowls | Chelsea’s Messy Apron

Recipes Dinner Bowls : Roasted Butternut Squash Couscous Bowls | Chelsea’s Messy Apron

As its name suggests, delicata annihilate has a breakable skin. Back absolutely cooked, you can eat it aloof like the bark on a broiled potato. For this recipe, buzz the delicata cut in bisected lengthwise in a hot oven while amber rice simmers on the stovetop and candied Italian sausage browns with leeks in a skillet. Back you basic the leeks, be accurate because they're absolutely sandy. To get rid of the sand, aboriginal cut the leeks into attenuate half-moons. Then let them sit in a basin of algid baptize for a few minutes. Rather than clarification off the water, use your easily or a slotted beanery to lift the leeks out of the baptize because the beach will accept sunk to the basal of the basin and abide behind. Once the sausage, leeks, and rice are adapted and seasoned, beat the bushing into the broiled annihilate halves, top with panko, and bake until aureate brown. Round out your affable abatement banquet with a large, blooming salad.

2. Set the annihilate on the baking sheet, cut abandon up. Drizzle with 1 tablespoon of the olive oil, salt, and pepper. Transfer to the oven and buzz the annihilate for 45 to 60 account or until they are breakable back broken in the centermost with a fork.

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TitleRoasted Butternut Squash Couscous Bowls | Chelsea’s Messy Apron
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CaptionRoasted Butternut Squash Couscous Bowls | Chelsea's Messy Apron
Published DateOctober 21, 2019
Latest Updated DateOctober 21, 2019
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