Ingredients for 6 servings:
1. 2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
2. 1 medium onion, thinly sliced
3. 3 tablespoons extra virgin olive oil
4. 1/4 teaspoon freshly grated nutmeg
5. 1/2 teaspoon salt
6. 1/2 teaspoon pepper
7. 1 1/2 cups couscous
8. 1 1/3 cups chicken stock or 1 1/3 cups vegetable stock
9. 1 tablespoon butter
10. 1/3 cup dried cranberries
11. 1/2 cup pecans, toasted
12. 1/4 cup finely chopped flat leaf parsley
13. sea salt, to taste
14. ground pepper, to taste

Directions:
1. Preheat oven to 425°F Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
2. Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.