Couscous with roasted squash and cranberries (more fruit!)

Ingredients:
1 butternut squash
3 tablespoons extra virgin olive oil
salt & pepper to taste
dash of red pepper flakes
dash of thyme
1/2 teaspoon turmeric
1 1/2 cups whole wheat couscous
1 1/3 cups vegetable broth
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley

Directions:
Preheat oven to 350°F. Split squash in half and remove seeds. Bake face-down on a baking sheet until you and easily poke it with a fork (~30 minutes, depending on the size of the squash). Take the squash out of the oven and let cool, then cut into cubes.

Bring the vegetable stock to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Add olive oil to the couscous and fluff with a fork. Stir in pecans, parsley, seasonings, and cranberries. Gently fold in butternut squash.

Note: Recipe adapted slightly from Whole Foods' Fall Harvest Couscous. I've actually had better results with Delicata or Carnival squash if you're adventurous!