2 cups Butternut squash, cubed
1 sprig of Rosemary (3″)
3 tsp olive oil, divided
3/4 cup Wild blueberries, frozen (defrosted)
2 cups cooked couscous (large pearl)
1/2 cup toasted walnuts
  1. Preheat oven to 350ºF.
  2. In baking dish, coat squash with 2 tsp of olive oil and toss in garlic.  Be sure to coat well.  Toss in Sprig of Rosemary.
  3. Bake in oven for 20-25 minutes, until garlic is lightly toasted and butternut squash is softened.
  4. Discard rosemary; set aside.
  5. Lightly pan-fry cooked couscous with 1 tsp oil for 5 minutes; set aside.
  6. Toss butternut squash, couscous and walnuts in a serving bowl, reserve 1/4 of couscous.
  7. Gently fold in drained wild blueberries.
  8. Toss in remaining couscous to add brightness (blueberries add in a colorful purple stain).
  9. Optional: Garnish with fresh rosemary.