Roasted Butternut Squash Couscous

Ingredients:
1 box couscous
2 cups butternut squash soup (Imagine brand)
1/2 tsp salt, plus more for sprinkling
1 Tbsp olive oil, plus more for drizzling
1 lb butternut squash, cut up
5-6 fresh sage leaves, torn
4 Tbsp non-dairy butter (Smart Balance)
1 Tsp brown sugar

Preheat the oven to 425 degrees. Combine soup, 1/2 tsp salt, 1 Tbsp oil to just a boil in medium pot. Add couscous and stir. Remove from heat and leave covered for 5 minutes. Fluff with a fork.

Spray baking sheet with non-stick spray and spread out butternut squash in one layer. Drizzle with olive oil and sprinkle with salt. In medium pan, melt butter over medium heat. When it begins to foam add brown sugar until melted. Add sage and stir. Spoon sage butter over squash and roast 25-35 minutes stirring occassionally, until carmelized. Serve squash over couscous.