Lots of healthy ingredients combine into one hearty, satisfying winter dish.

Ingredients:

• ¼ cup vegetable oil
• 1 ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large butternut squash, halved lengthwise, seeded
• 1 zucchini, peeled
• 1 cup chicken broth
• 1 lemon, seeded and thinly sliced
• 1 tablespoon thyme
• 1 cup water
• 1 cup cooked couscous
• 1/3 cup minced sage

Directions:

1. Preheat oven to 350° F.
2. Lightly oil inside of the cut butternut squash and season with half of the salt and pepper.
3. Place the butternut squash, cut sides down, on a cookie sheet. Bake until tender, about 45 minutes.
4. Scoop out the pulp from the squash. Set aside, reserving the squash shells.
5. Combine the sliced lemon, thyme and water in saucepan. Simmer over medium heat until the water is reduced to ¼ cup, about 10-15 minutes. Transfer to a blender and purée until smooth. Set aside.
6. Combine the squash, broth and lemon puree in a blender or food processor. Purée until smooth.
7. Transfer to a large bowl, add the couscous and sage. Season to taste with remaining salt and pepper.
8. Fill the butternut squash shells with couscous mixture. Cover with foil and bake until warmed, about 20 minutes.