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Couscous with Butternut Squash, Pepitas and Cranberries

Ingredients

• 1 large butternut squash, halved lengthwise, seeded
• 1 cup Israeli/pearl couscous
• 1 cup chicken broth
• 1 cinnamon stick
• 1 cup water
• 1/2 cup dried cranberries
• 1/2 cup pepitas or pumpkin seeds
• 1 lemon seeded and thinly sliced
• Salt and pepper to taste

Directions

1. Preheat the oven to 350ºF
2. Place butternut squash, cut sides down, on a baking sheet lined with parchment paper.
3. Bake until tender, about 55 minutes.
4. Scoop pulp from squash and set aside.
5. Cook couscous according to package directions, using broth, cinnamon stick and water.
6. Let cool for a few minutes, then add squash, cranberries, pepitas and lemon.
7. Season with salt and pepper. Serve in a large bowl.