Coconut Milk Couscous with Roasted Butternut Squash and Apples

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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.

  • 6Servings


  • 2 cups cubed butternut squash
  • 2 apples, cored and cubed
  • 4 Tbs. butter, divided
  • 3 Tbs. brown sugar
  • 3 tsp. cinnamon, divided
  • 11/2 cups couscous
  • 21/2 cups coconut milk beverage, such as Silk
  • 1/2 tsp. salt
  • 1/2 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

  • Calories: 378
  • Carbohydrate Content: 68 g
  • Cholesterol Content: 20 mg
  • Fat Content: 10 g
  • Fiber Content: 7 g
  • Protein Content: 7 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 278 mg
  • Sugar Content: 25 g