Roasted delicata squash boats with couscous and pomegranate seeds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted delicata squash boats with couscous and pomegranate seeds

Roasted delicata squash boats with couscous and pomegranate seeds

Soy-Free, Vegetarian

2 Servings, 740 Calories/Serving

35–45 Minutes

Pomegranate seeds make any dish look dinner-party-worthy. But they can be tricky to extract if you don’t know what you’re doing. Here Chef Justine shares her easy technique, which doubles as an opportunity to work out any pent-up aggression, by thwacking the cut fruit hard with a wooden spoon.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 pound delicata squash
  • 1 ounce walnuts
  • 1 to 2 shallots
  • ½ cup couscous
  • 1 pomegranate
  • 1 stalk celery
  • 1 apple
  • Fresh flat-leaf parsley
  • Fresh mint
  • 2 tablespoons sherry vinegar
  • ½ cup Greek yogurt

Nutrition per serving

Calories 740, Total Fat 35g (45% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 630mg (27% DV), Total Carb. 90g (33% DV), Fiber 12g (43% DV), Protein 18g
Contains: Milk, Tree Nuts, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the squash

Heat the oven to 400°F.
  • Cut the squash in half lengthwise; scrape out the seeds.
Rub the cut sides of the squash with oil and season with salt and pepper. Place them cut sides down on one side of a sheet pan. Roast until tender and browned, 20 to 25 minutes.
While the squash roasts, prepare the walnuts.


Toast the walnuts

On the other end of the sheet pan, spread the walnuts in an even layer; toast in the oven until browned, 6 to 8 minutes. Transfer to a plate to cool; coarsely chop.
While the walnuts toast, prepare the couscous.


Cook the couscous

  • Peel and thinly slice the shallot.
In a pot over medium heat, warm 1 to 2 tablespoons butter or oil. Add the shallot, season with salt, and cook until softened, 1 to 2 minutes.
Add ½ cup water and bring to a boil. Remove from the heat, stir in the couscous, cover, and let stand until the couscous is tender and the water is absorbed, 4 to 5 minutes. Fluff with a fork. While the couscous cooks, prepare the pomegranate.


Prep the pomegranate

  • Cut the pomegranate in half.
Fill a bowl with water. Working with 1 half at a time, hold the pomegranate halves over the bowl, cut sides down. With a wooden spoon, beat the outside of the fruit to knock the seeds into the water. Skim off any pith that floats to the surface. Strain the seeds.


Make the salad and vinaigrette; finish the couscous

  • Trim the ends from the celery; thinly slice on the diagonal.
  • Cut the apple in half, remove the core, and thinly slice the fruit.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Strip the mint leaves from the stems; thinly slice the leaves.
In a small bowl, stir the sherry vinegar with 2 to 3 tablespoons oil until blended. Season to taste with salt, pepper, and a pinch of sugar, if desired.
In a large bowl, toss the celery, apple, walnuts, and parsley with half the sherry vinaigrette.
Stir the mint and remaining vinaigrette into the couscous; season to taste with salt and pepper.


Transfer the squash to individual plates. Spoon in the couscous. Top with the yogurt and pomegranate seeds and serve with the salad.