Shop
Instagram Pinterest

Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

More About Jenna

Feature Recipes

Low-Carb Pizza Bites

Caprese Couscous Salad

Roasted Veggies with Feta & Chili Oil

Butternut Squash Orzo Salad with Pancetta

Green Chili Chicken Bake

Dubai Protein Bars

Sponsored

,

One-Pot Butternut Squash Couscous Bake

Facebook
Pinterest
X

Prep Time

15 minutes

Cooking Time

30–40 minutes

Servings

4–6

A cozy, colorful one-dish meal packed with tender butternut squash, hearty kale, tangy feta cheese, sweet cranberries, and a touch of heat from crushed red pepper. Everything bakes together in the oven for a hands-off dinner that’s wholesome, satisfying, and bursting with flavor.

Why You’ll Love This Butternut Squash Couscous Bake

A cozy, colorful one-dish meal packed with tender butternut squash, hearty kale, tangy feta cheese, sweet cranberries, and a touch of heat from crushed red pepper. Everything bakes together in the oven for a hands-off dinner that’s wholesome, satisfying, and bursting with flavor

This dish is the ultimate weeknight dinner: simple ingredients, minimal prep, and only one dish required. The couscous absorbs all the rich flavor from bone broth as it bakes, creating a tender, fluffy base. Sweet roasted butternut squash balances the earthy kale, while dried cranberries add pops of tart sweetness. Midway through baking, crumbled feta and a sprinkle of crushed red pepper take the dish to the next level with creaminess and a subtle kick of spice.

It’s equal parts comforting and vibrant, making it perfect for family dinners, holiday spreads, or meal prep.

Equipment

  • 9x13-inch baking dish (or similar oven-safe dish)
  • Measuring cups & spoons
  • Mixing spoon or spatula
  • Aluminum foil

Ingredients

Butternut Squash Couscous Bake

  • 1 cup couscous
  • 2 ½ cups bone broth (chicken or vegetable)
  • 1 cup kale, roughly chopped
  • 1 cup butternut squash, cubed
  • ½ cup red onion, thinly sliced
  • ⅓ cup dried cranberries
  • 1 cup feta cheese, crumbled
  • 1 tablespoon crushed red pepper flakes
  • Salt & black pepper, to taste (optional, depending on broth)

Instructions

  • Step 1: Preheat the oven
    Set the oven to 375°F (190°C). Lightly grease your baking dish or coat it with a thin layer of olive oil, if desired.
  • Step 2: Combine base ingredients
    In the baking dish, add couscous, bone broth, kale, butternut squash cubes, red onion slices, and dried cranberries. Stir well to combine, ensuring the couscous is fully submerged in the broth.
  • Step 3: Bake (first stage)
    Cover the dish tightly with foil and bake for 15–20 minutes. This allows the couscous to absorb the broth while the vegetables begin to soften.
  • Step 4: Stir and add toppings
    Carefully remove the dish from the oven and take off the foil. Gently stir to redistribute the ingredients. Sprinkle the crumbled feta cheese evenly over the top, then add the crushed red pepper flakes. Stir lightly so the cheese and seasoning are mixed in without fully melting.
  • Step 5: Bake (second stage)
    Return the dish to the oven uncovered and bake for another 15–20 minutes, until the couscous is fluffy, the squash is tender, and the top is lightly golden.
  • Step 6: Serve
    Spoon into bowls and serve warm.

Special Notes

  • 🌶️ Spice Level – Adjust crushed red pepper flakes to taste. For milder heat, use ½ tablespoon. For more heat, add extra when serving.
  • 🥬 Greens – Swap kale for spinach, Swiss chard, or arugula.
  • 🧀 Cheese Options – Goat cheese, ricotta salata, or shredded parmesan also work well.
  • 🍇 Sweet Add-Ins – Try golden raisins, chopped apricots, or pomegranate seeds instead of cranberries.
  • 🥓 Protein Boost – Stir in cooked chicken sausage, shredded rotisserie chicken, or crispy pancetta for a heartier dish.

Serving Ideas

  • Main Dish: Serve with a simple green salad for a balanced meal.
  • Holiday Side: Makes a festive side dish alongside roasted meats or turkey.
  • Lunch Prep: Store in individual containers for quick grab-and-go meals.

Make-Ahead & Storage Tips

  • Make Ahead: Assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the baking time.
  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm in the oven at 350°F or in the microwave until heated through. Add a splash of broth if the couscous dries out.
  • Freeze: Best enjoyed fresh, but portions can be frozen for up to 1 month.

Nutrition Breakdown (per serving – approximate, based on 6 servings)

  • Calories: 280
  • Protein: 12g
  • Fat: 10g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Net Carbs: 32g

Note: Values may vary depending on broth, cheese, and add-ins used.

Final Thoughts

This One-Pot Butternut Squash Couscous Bake checks all the boxes: simple, nourishing, and full of flavor. With sweet squash, tart cranberries, tangy feta, and a subtle kick of spice, it strikes the perfect balance between comforting and elevated.

Bake it for an easy weeknight dinner, a colorful holiday side, or a dependable meal prep option. However you serve it, this dish delivers impressive flavor with minimal effort.

Stay Updated

Get the latest recipes

Love simple, tasty recipes? Join my newsletter and get the newest dishes, kitchen tips, and a sprinkle of inspiration sent straight to your inbox.