Prep time:

Cooking time: 1 hour

Total time:

Serves: 6

1 Butternut Squash

1tsp Vegetable Bouillon

150g Couscous

100g Pine Nuts

200g Feta

Small Bunch of Coriander

Caroline Cowan and Sarah Bristow from Plum Tree Catering share three crowd-pleasing dishes for an irresistible autumnal picnic...

  1. Preheat the oven to 200°C. Cube the butternut squash, leaving the skin on, and roast in the oven with olive oil and seasoning for approximately 40 minutes.
  2. Mix approximately 300ml boiling water with a teaspoon of vegetable bouillon and pour over the couscous. Add a little more water if necessary to make sure the level of water is just covering the couscous. Leave to stand for 10 minutes and then fluff up with a fork.
  3. Roast the pine nuts in the oven for approximately 8 minutes.
  4. Cut the feta into cubes and roughly chop the coriander.
  5. Place the couscous onto a flat plate, top with the butternut squash, feta and roasted pine nuts. Scatter with coriander leaves.

  • pictures: David Merewether

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