
16 ounces butternut squash, seeded and cut into 1-inch cubes
4 stalks asparagus, slicd
½ teaspoon smoked paprica
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablesppoon olive oil
1 cup chicken or vegetable broth
1 cup plain couscous
¼ cup parsley, chopped
½ cup pomegranate
4 eggs
1 avocado, cut into 4 pieces
Preheat oven to 425 degrees F. In a medium bowl, combine squash, asparagus, paprika, salt, pepper, garlic powder and 1 tablespoon olive oil. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 15-18 minutes, or until browned and tender.
Mentime, in a medium saucepan, combine 1 tablespoon oil and broth, and bring to a simm...