Butternut Squash Rings With Creamy Giant Couscous

Preheat the oven to 200°C fan / 425°F.

Trim the ends and peel the butternut squash. Cut the long top stem off the squash and chop it into 2cm (0.8”) pieces. Cut the remaining bulbous end into four rings, then use a spoon to scoop out the seeds and set them aside for later.

Add all the squash to a roasting tray. Drizzle with olive oil, season with salt and pepper, then add the nutmeg and smoked paprika. Mix well, then roast for 25-35 minutes or until the squash is tender.

Meanwhile, discard any of the pulp stuck to the seeds, then add the seeds to a bowl with the sage leaves. Drizzle with a little olive oil and season with salt and pepper. Mix, then add to a small baking tray and cook in the oven for 10-15 minutes or until crispy and the seeds are golden, then set aside for later.

While everything is in the oven cooking, add a drizzle of olive oil to a shallow casserole pot or high-sided pan on a medium heat. Add the onion and cook for 8 minutes or until it begins to brown, then stir in the garlic and cook for another 2 minutes.

Next, stir in the couscous and cook for a minute, then pour in the vegetable stock. Bring it to a gentle boil and cook for 10-15 minutes or until the couscous is al dente, stirring occasionally to prevent it sticking to the bottom of the pan.

When the squash is cooked, turn off the oven and add the chopped squash (not the rings) to a blender along with the milk and nutritional yeast. Blend until smooth, adding a splash of water if necessary. Tip: return the tray to the oven and leave the door slightly ajar to keep the squash rings warm while you complete the final steps.

Pour the creamy squash sauce into the pan with the couscous, then add the butter beans and lemon juice. Stir well, then season to taste with salt and pepper.

Serve the creamy giant couscous in bowls, top with the squash rings, seeds and sage leaves. We also love to drizzle over any paprika-infused oil from the tray. Enjoy!