Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: toss squash and onions in 1 tbsp olive oil. roast in oven at 425 degrees for about 30 minutes or until squash is tender. while squash is roasting, heat water and 1 tsp olive oil until boiling. add couscous and remove from heat. stir to make sure all the grains are coated, then cover and let stand 20 minutes. fluff with a fork. combine squash and onions with couscous in a bowl. add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. add a splash of olive oil if the mixture is too dry. keeps well all week.

Target recipe: cut in half lengthwise butternut squash; clean out bowl. wrap in foil; bake in 350 degrees oven until soft. cool; scoop out squash with teaspoon to measure 2 cups. combine all ingredients, mixing well. pour in a lightly greased 1 quart casserole. bake at 350 degrees for 1 hour or until set.