Recipe · 35 min
Roast Butternut Squash with Fresh Mozzarella & Couscous-Arugula Salad
- 35 min
- 2–6 servings
- 579 kcal / serving
Creamy mozzarella tops roasted squash while a bright couscous-arugula salad comes together with basil and pine nuts. It’s a straightforward weeknight plate with soft squash and a nutty salad for contrast.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 smallbutternut squash
- 8 fl ozchicken or vegetable broth
- ½ small pkgfresh basil
- ½ (8 oz) pkgfresh mozzarella cheese
- 1orange bell pepper
- ⅛ cuppine nuts
- ½ mediumred onion
- ½ cupwhole wheat couscous
- orange bell peppers
- red onions
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, rosemary, dried, salt, thyme, dried
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1 smallbutternut squash
- ½ small pkgfresh basil
- 1orange bell pepper
- ½ mediumred onion
- orange bell peppers
- red onions
Dairy, eggs & chilled
- ½ (8 oz) pkgfresh mozzarella cheese
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ⅛ cuppine nuts
- ½ cupwhole wheat couscous
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| butternut squash | 1 small | 2 small | 3 small |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| fresh mozzarella cheese | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
| orange bell pepper | 1 | 2 | 3 |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare and roast the squash: trim the ends, cut into pieces, rub with oil, and season with salt and pepper. Arrange cut-side down on a baking sheet and roast until tender, about 20–25 minutes.
- While the squash cooks, pour the simmering broth over the couscous in a bowl, cover tightly, and let stand 10 minutes; then fluff with a fork.
- Cook the vegetables: heat oil in a skillet over medium-high heat, add onion and bell pepper with the dried spices, and cook until softened, 4–5 minutes.
- Slice the fresh mozzarella into thin pieces and set aside.
- When the squash is tender, turn pieces cut-side up and switch the oven to broil on high with the rack in the upper third. Top each piece with mozzarella and broil just until melted and lightly golden, 1–2 minutes.
- Prepare the herb and greens: strip basil from stems and slice into ribbons; rinse the arugula if needed.
- Assemble the salad: in the couscous bowl, add the cooked vegetables, arugula, basil ribbons, pine nuts, and a splash of balsamic vinegar; toss to combine and season to taste.
Two tips
- Make ahead: roast the squash earlier in the day and rewarm briefly before serving.
- Serving idea: drizzle a touch more balsamic over the finished plate for extra brightness using pantry staples.
Nutrition per serving
- Calories
- 579 kcal
- Protein
- 26 g
- Carbs
- 72 g
- Fat
- 25 g
- Fiber
- 15 g
- Sodium
- 422 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.