Coconut Milk Couscous with Roasted Butternut Squash and Apples Recipe | Vegetarian Times Skip to main content

Coconut Milk Couscous with Roasted Butternut Squash and Apples

New Orleans–based reader Kathleen Wiltz loves adding coconut milk to her cold-weather dishes for a bit of tropical flair. 
To save time on this recipe, 
look for fresh butternut squash cubes in the refrigerated produce section of the supermarket.



Ingredient Line: 
2 cups cubed butternut squash
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2 apples, cored and cubed
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4 Tbs. butter, divided
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3 Tbs. brown sugar
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3 tsp. cinnamon, divided
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1½ cups couscous
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2½ cups coconut milk beverage, such as Silk
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½ tsp. salt
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½ cup golden raisins


1. Preheat oven to 400°F. Place squash and apples in baking dish, and add 2 1/2 Tbs. water. Roast 
15 minutes.

2. Melt 3 Tbs. butter with brown sugar and 2 tsp. cinnamon in small saucepan over medium heat. 
Stir into squash and apples, and roast 10 to 15 minutes more, or until tender.

3. Meanwhile, combine couscous with remaining 1 tsp. cinnamon in medium bowl.

4. Combine coconut milk, salt, and remaining 1 Tbs. butter in small saucepan, and bring to 
a boil. Pour over couscous, cover, and let sit 15 minutes, then stir in raisins. Divide couscous among 
6 plates, and top with squash 
and apples.

Nutrition Information: 

7 g
Total Fat: 
10 g
Saturated Fat: 
7 g
68 g
20 mg
278 mg
7 g
25 g
Serves 6

Comments on this Recipe

This is a delicious recipe. It is very flavorful. Because it is a little on the sweet side I found myself unable to eat a full portion. I think it would be a good side dish to a more savory main course. But that doesn't mean it's not filling. Tastes like warm comfort food.