1. Preheat oven to 425 degrees. 2. With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve. 3. Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up. 4. Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes). 5. Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil. 6. Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork. 7. Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint. 8. Add lemon juice and roasted squash, and toss again. 9. Season to taste with salt and pepper, and top with feta. ---------------------------------------------------------------------------
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