- 1 butternut squash
- 200 g mushrooms
- flat parsley
- 250 g cous cous
- 1 red onion
- 50 g soft cranberries
- 30 g pistachios
- 1 tsp rosemary
- 3 tbsp olive oil
- pepper and salt
Rub clean the butternut squash and cut in half. Then slice in thick pieces. Cut the red in thick strips. Chop the pistachio and parsley roughly. Set the oven to 200c.
Place the squash on baking paper on a tray, coat with olive oil and salt, pepper and rosemary. Bake in the oven for 30 minutes.
Make the cous cous as directed on the package.
Hear oil in a pan and cook the onions and the mushrooms for 5 minutes on high heat. Mix the mushrooms and onions, cous cous and butternut squash. Plate and then sprinkle with the parsley, cranberries and pistachios.