So There Was This Honeynut Squash…

You know when you spot something at the farmer’s market that just kind of calls out to you? That was me staring at a tangle of honeynut squash one crisp October morning. I didn’t really know what I’d do with them, honestly. (Half the squash I’d roasted before just sat around till I, ahem, forgot about them in the fridge—don’t judge!) But then I got to tinkering and came up with this Honeynut Harvest Couscous Salad. It just feels like autumn in a bowl, and now I’ll pretty much invent excuses to make it—like: “Oh, it’s Tuesday and I remembered to buy parsley.” Recipe fate, right?

Why You’ll Love This, Maybe Even When You Didn’t Think You Would

I make this when sweater weather kicks in and I start craving something both hearty and bright. My family goes wild for it—particularly my brother, who claims he “doesn’t like salad” (okay, buddy)—and I’ve brought it to potlucks where folks hover around the bowl like bees. To be honest, it’s not fussy, but it tastes like you worked harder than you did, and that’s always a win. It even works for meal prep, though sometimes when I try hiding a portion at the back of the fridge, it mysteriously disappears before day two. Grr.

What You’ll Need (And What I Sometimes Sub In—Shhh)

1 honeynut squash (or a small butternut if honeynut is being elusive)
Olive oil (Extra virgin is fancy, but any mild one will do)
1 cup Israeli (pearl) couscous — regular tiny couscous works in a pinch, but the texture’s different
1/2 cup dried cranberries (my friend Zoe hates these, so I once used diced dried apricots—still good)
1/3 cup toasted pumpkin seeds (sunflower seeds have bailed me out once or twice)
1/4 cup feta, crumbled (or skip for dairy-free, or toss in goat cheese if that’s your thing)
Handful of chopped fresh parsley (occasionally, I go wild and do cilantro—nobody’s stopped me yet)
Salt and pepper, to taste (sometimes I just eyeball it, not gonna lie)
Big squeeze of lemon (I’ve used apple cider vinegar a couple times, but lemon wins for me)
Optional: drizzle of honey—if you like it extra autumnal

Okay, Here’s How I Throw It Together

Preheat your oven to 400°F/200°C. Peel that honeynut, scoop out the seeds (I use a spoon, but once I used a grapefruit knife in desperation and kinda liked it), and chop it into 1-inch cubes. Toss the cubes with a glug of olive oil and a sprinkle of salt and pepper. Spread on a baking tray—I always try to get that single layer, but inevitably they bunch up; don’t fret.
Roast for 20–25 minutes (ish) until caramelized and soft. This is where I sneak a cube. Or two. For science.
While the squash is roasting, cook your couscous. Medium pot, a splash of olive oil, toast the couscous for a minute or two (it smells slightly nutty—that’s what you want), then add 1 1/4 cups boiling water. Simmer, lid on, for about 10 minutes; fluff with a fork. Don’t panic if it seems sticky. It sorts itself out as it cools.
Toast the seeds (unless you found them pre-roasted). I just dry-toast mine in a frying pan over medium heat for a few minutes while stirring—keep an eye on them, though! I’ve burned a fair few over the years.
Once everything’s cooled a bit (room temp is best, but sometimes I’m impatient and it’s a bit warm), chuck the squash, couscous, cranberries, and seeds into a big bowl. Crumble the feta in. Add chopped herbs. Big squeeze of lemon. If you’re feeling experimental, a drizzle of honey.
Give it all a good toss—get your hands in there if you like. Taste. Need more salt? A dab more oil? Go with your gut.

Notes From Someone Who’s, Uh, Done This a Lot

Actually, I find it works better if you let it sit for 15 minutes before serving. Flavors get cozy together.
I once skipped letting the couscous cool—cheese got melty, and not in a good way. Lesson painfully learned.
One time I used lemon zest, and honestly, it was a tad much. But a micro-sprinkle is nice.
If you want to bulk it out for a main, toss in a handful of arugula or spinach—it’s tasty and looks impressive.

Look, I’ve Tried These Variations…Some Winners, Some Not

Swapped feta for torn fresh mozzarella—surprisingly nice! But doesn’t keep as well.
Once I added roasted chickpeas, and everyone thought I was making a whole new salad (so, basically a success?).
Attempted with quinoa once because I ran out of couscous. It’s fine, but… not my favourite.
Chopped apples instead of cranberries was a good call—until the apples went weird overnight. Eh, live and learn.

Stuff You’ll Need (But Improvise, I Do)

Medium saucepan (I’ve used a big frying pan in a pinch when my dishes weren’t done—worked out mostly fine)
Roasting tray or sheet pan (foil for less washing up, but that’s just me)
Mixing bowl—bigger the better, cuz it gets messy
Sharpish knife—I once mangled a squash with a butter knife and it took forever, so…

How Long It Lasts (If At All)

Technically (and I’ve checked), this salad keeps for 2–3 days in the fridge in a sealed container. But, honestly, in my house it never makes it more than 24 hours before someone nabs “just a bite” and boom—it’s gone. If you somehow find leftovers on day 2, I think it tastes even better, the couscous soaks up all the squashy, lemony goodness.

Serving Vibes—What I Usually Do

We mainly have this as a not-too-fancy dinner with roast chicken or pork chops. Sometimes (when I’m feeling a bit extra) I’ll pile it onto a wide platter, scatter a few pomegranate seeds on top, and let people just help themselves. Oh, and every Thanksgiving it’s become the “unexpected veg dish everyone ends up raving about”—I think it’s the color or maybe just luck?

If You Must Know, A Few Pro Tips

I once tried rushing the roasting step—took the squash out early and regretted it: not sweet enough, kind of sad. Wait till it’s really golden.
Taste before adding all the lemon. Easier to add than subtract (been there, made a face).
Don’t be shy with herbs. Salad needs green! But hey, if you hate parsley, use something else. No salad police here.

Folks Have Actually Asked Me…

Do I have to use honeynut squash? It’s hard to find where I live.: Honestly, nope! Butternut’s totally fine, just cut it small so it roasts up sweet n’ fast.
Can I make it ahead?: Yes! In fact, it tastes better after chilling a bit. Just leave out the feta till right before serving so it doesn’t get funky.
What if I’m gluten free?: No worries—try cooked millet or quinoa (I mentioned earlier it’s not quite my fave, but it does work technically).
Is this a main or a side?: I say both! Sometimes we eat it just with crusty bread and call it dinner, but it’s a fab side with most things.
I don’t like cranberries—can I leave them out?: For sure. Try dried cherries or just skip all together, no drama.

Digression — Oh! I nearly forgot: once I dropped the whole tray of roasted squash on the floor (it slipped off my oven mitt, ouch). Don’t do that. But honestly, even the surviving bits still made a decent lunch. Anyway, hope this recipe brings you as much coziness as it’s brought us. If you experiment, let me know how it turns out — I love hearing about the tweaks folks come up with (and sometimes, stealing them for next time).

Honeynut Harvest Couscous Salad