Savory Couscous Butternut Squash Cubes with Broccoli and Sun-Dried Tomatoes

SAVORY COUSCOUS-BUTTERNUT SQUASH CUBES WITH BROCCOLI AND SUN-DRIED TOMATOES
½ c. chopped onion
2 lbs. cubed butternut squash
1 (8.5-oz.) jar Sun-Dried Julienne Cut Tomatoes with Herbs
1 c. chicken or veggie broth
Salt, black pepper
1 T. dried cumin
1 (12-oz.) Green Giant Steamer bag of Broccoli Florets
Extra virgin olive oil
1 (4.2-oz.) box Archer Farms Roasted Garlic and Olive Oil Whole Wheat Couscous, optional
1. In a large non-stick skillet, drizzle olive oil and heat over medium.
2. Add onion and saute for 3 minutes.
3. Add cubed squash and season with salt, pepper and cumin.
4. Saute for about 5 minutes.
5. Add the sun-dried tomatoes and broth and mix well.
6. Over low heat, simmer for about 15 minutes or until fairly tender but still firm.
7. In a baking dish, spray with PAM and lay the broccoli in the bottom (do not cook broccoli.) Drizzle with olive oil.
8. Pour the squash mixture over the top and mix well.
9. Cover and bake in 325 oven for 10-12 minutes until all veggies are tender but not mushy.
10. Meanwhile, prepare the couscous as directed on box. When you remove the squash from the oven, mix in the couscous. Taste for seasoning and serve.
*****You do not have to add the couscous. You can also try other items like quinoa, different rice types and different veggies like snow peas, etc. You can also add chopped chicken, turkey, crumbled beef or seafood.