Miso butter couscous butternut



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 2 small butternut pumpkins, washed and steamed soft 
  • 1 cup Israeli couscous (sub with wholewheat) 
  • 1/2 cup cooked lentils of choice (I used Beluga lentils my sister brought back from France from me) 
  • 1/3 cup sun-dried tomatoes,  diced
  • 1 tsp of your favourite lemon grass paste or lemon grass-infused pesto (this one from Pesto Princess is my fave) 
  • fresh basil to serve 
  • pine nuts to serve 
  • vegan cream cheese mixed with your favourite pesto to serve 

Honey Miso butter 

  • 1 tbsp White miso paste or regular
  • 1/3 cup vegan butter or margarine 
  • 1-2 tbsp honey or agave or golden syrup 


  1. Steam the butternuts in the microwave or bake in the oven until soft, remember to poke holes in with a knife to let the air escape. 
  2. Once steamed, slice open and remove the seeds. Heat up the miso butter mixture until well combined and brush the butternut with the miso butter. 
  3. Bake the butternut for 15 minutes. 
  4. Cook the couscous according to the packet instructions until soft, then add in your pesto, diced sun-dried tomatoes, and cooked lentils. 
  5. Scoop into the butternut holes and add a drizzle of more miso butter on top, bake for another 5-8 minutes. 
  6. Serve the butternut with fresh basil, toasted pine nuts, and a dollop of the pesto cream cheese.