These butternut squash couscous bowls are the ideal fall meal: massaged kale, roasted squash and chickpeas, creamy goat cheese, crunchy pepitas, all finished with a maple vinaigrette. It’s an autumnal dream.
This is as fall as it gets.
A cozy, comforting grain bowl made for autumn lunches: pearl couscous tossed with a bright maple vinaigrette, a bed of massaged kale, roasted butternut squash and chickpeas, creamy crumbles of goat cheese, and salted pepitas for a satisfying crunch.
This bowl is simple to assemble, highly customizable and full of texture. The dressing brings a balanced sweet-and-savory note, while the roasted squash and chickpeas add warmth and depth. Crunch from the kale and pepitas keeps every bite interesting.
In Everyday Dinners I outline my grain bowl formula: a favorite grain, something crunchy (nuts or seeds), something creamy (cheese or avocado), roasted vegetables, and a bright dressing. This recipe follows that structure and highlights how each component complements the others.
This grain bowl formula:
- I prefer pearl (Israeli) couscous here — its larger shape soaks up dressing and offers a pleasant, chewy texture compared with quinoa or farro.
- For vegetables: roasted butternut squash is the star for fall, and chopped kale provides color and bite. Massage the kale with a little dressing to soften it and reduce bitterness.
- Roasted chickpeas are added with the squash for protein, fiber and extra caramelized flavor.
- Creamy, crumbly goat cheese pairs beautifully with sweet squash; feta or shaved parmesan can be used instead.
- Salted roasted pepitas add a nutty, medium-sized crunch that pairs perfectly with the other textures.
The dressing is a simple apple cider vinaigrette sweetened with maple syrup. It’s intentionally mustard-free so the maple flavor stays forward. Tang from the vinegar plus maple’s warmth makes it a light, versatile dressing that elevates any fall salad or bowl.
These bowls are versatile—serve them warm or chilled, for lunch or dinner, and they store well in the refrigerator for easy meals throughout the week.
A forever favorite.
Butternut Couscous Bowls with Maple Vinaigrette
Butternut Squash Couscous Bowls with Maple Vinaigrette
4
servings
25 mins
25 mins
50 mins
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Ingredients
- 3 cups cubed butternut squash
- 1 15-ounce can chickpeas, drained, rinsed and patted dry
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 ½ cups cooked couscous (pearl couscous preferred)
- 6 cups chopped kale
- 4 ounces goat cheese, crumbled
- ¼ cup roasted, salted pepitas
Maple Vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 garlic clove, finely minced or pressed
- ⅛ teaspoon freshly ground nutmeg
- Kosher salt and pepper, to taste
- Pinch of red pepper flakes (optional)
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, combine the cubed squash and drained chickpeas. Toss with olive oil, a generous pinch of salt and pepper, smoked paprika and garlic powder until evenly coated.
- Roast for 15 minutes, flip the squash and chickpeas, then roast 10–15 minutes more until the squash is tender and chickpeas are crisp.
- While the vegetables roast, cook the pearl couscous according to package directions and prepare the maple vinaigrette.
- Place chopped kale in a large bowl, add 1–2 tablespoons of the vinaigrette and massage the leaves until softened. Let rest until ready to use.
- Toss the cooked couscous with 1–2 tablespoons of the dressing.
- Combine the dressed couscous with the massaged kale, then add the roasted squash, chickpeas, goat cheese and pepitas. Drizzle with additional vinaigrette, toss gently, and serve.
Maple Vinaigrette
- Whisk together apple cider vinegar, maple syrup, minced garlic, nutmeg, a generous pinch of salt and pepper, and the red pepper flakes if using. Slowly whisk in the olive oil until the dressing is emulsified. Store in a sealed container in the refrigerator.
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Tastes like dreamy autumn days!