Butternut Squash & Cranberry Brown Rice

This is a healthy dish for the new year. It can be made with couscous or brown rice.

• 4 cups peeled and diced butternut squash
• 1 Tablespoon + 2 teaspoon olive oil, divided
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 5 oz. dried cranberries about 1 cup
• 2 cups water
• 2 cups cooked brown rice according to package directions and add in 1 tablespoon oil and salt to taste or 2 cups couscous following directions below
• 2/3 cup sliced almonds, toasted
• 1/3 cup diced celery
• zest of 1 lemon
• 4 tablespoons lemon juice  (about 2 lemons)

• Measuring cups
• Measuring spoons
• Large bowl
• Medium bowl
• Small bowl
• Medium saucepan if making couscous
• Baking sheet
• Fork

1.  Preheat oven to 400°.  In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place on baking sheet.  Bake for about 15 minutes or until tender.

2.  In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for one minute. Drain.

3.  In a medium saucepan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat, let stand 5 minutes.  Remove cover, fluff with a fork and allow to cool for 10 minutes.

4.  In a large bowl, combine the couscous (rice), butternut squash, cranberries and remaining ingredients.  Serve at room temperature.