If you want to combine roasted squash with a grain, try couscous.
1 orange-flesh winter squash, such as butternut or delicata
1-2 tablespoons olive oil
1 cup instant couscous
1 1/4 cups vegetable or chicken broth
1 bay leaf
1 cinnamon stick or 1 teaspoon ground cinnamon
1/4 cup fresh parsley, minced
zest of 1/2 lemon
black pepper, to taste
Start by preheating the oven to 375 degrees. Peel any orange-flesh winter squash and cut into small bite-size pieces. Coat the squash in 1-2 tablespoons of olive oil and place in roasting pan. Roast for about 30 minutes, stirring occasionally to brown all sides. (Because the pieces are small, keep your eye on them so they don’t burn.)
To prepare the couscous, put 1 1/4 cups broth on the stove to boil. Once boiling, remove from heat and stir in the couscous, bay leaf, and cinnamon. Cover and let sit for 5 minutes, then remove lid and fluff with a fork. Stir in the parsley, lemon zest, and black pepper to taste. Once the squash is soft, stir into the couscous and serve.