4 cups butternut squash, peeled and cut in small cubes
3 ½ tsp. canola oil
½ tsp nutmeg
½ tsp cinnamon
½ Tbsp maple syrup
1 tsp salt
1 tsp pepper
1 cup couscous
1 ½ cup red onion, finely chopped
450 g ground turkey
1 tsp lemon pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
3 cups Swiss chard, very finely chopped
Juice of one lemon
Preheat the oven to 425°F.
In a bowl, mix squash with 2 Tbsp of oil, nutmeg, cinnamon, maple syrup, ½ tsp of salt and ½ tsp of pepper. Then, on a baking sheet lined with parchment paper, spread the squash cubes, making sure they don’t touch each other. Cook for 35 minutes, and 3 more minutes at “broil”. Remove from the oven.
In a small pot, bring water to broil. In a bowl, pour 1 cup of boiling water on couscous, cover with a lid or a plate and set aside for 7 minutes. Then fluff couscous with a fork and cover until ready to serve.
In a hot pan, add remaining oil and red onion, and cook for 3 minutes at medium high heat. Add ground turkey, lemon pepper, paprika, garlic powder, onion powder, ½ tsp of salt, ½ tsp of pepper, stir, then cook for 3 minutes. Add Swiss chard, stir and cook for 2 minutes or until turkey is cooked through. Turn off the heat and set aside.
Assemble plate with couscous, turkey, squash and lemon juice.
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