Cranbery, Butternut Squash Couscous

Ingredients
1 large butternut squash, cut in half, seeds removed
4 cups whole shallots, peeled
2 tablespoons olive oil or corn oil
salt to taste
freshly ground black pepper
1 pound fresh cranberries
2 cups water
1 cup granulated sugar
3 cups unsweetened cranberry juice
1 pound couscous
1/2 cup snipped fresh chives
1 tablespoon chopped fresh rosemary

Directions
1. Preheat oven to 400F.

2. In an ovenproof dish, place the butternut squash cut side
down. In a small bowl, combine the shallots and oil, and season
with salt and pepper, mixing bowl. Place the shallots around
the squash and bake until squash and bake until the squash is
very tender and slightly caramelized, about 45 minutes to 1
hour. Remove from the oven and allow to cool. Cut the shallots
into large dice. Spoon the squash from the skin and cut into
large dice. Reserve the dice and discard the skin.

3. While the squash is baking, combine the cranberries, water,
and sugar in a large saucepan. Bring to a boil over high heat,
then turn down to a simmer, and cook until the cranberries are
tender, about 30 minutes. Transfer to a colander, drain the
cranberries, and reserve the cooking liquid. Add enough
additional cranberry juice to the cooking liquid to measure 4
cups and return to the saucepan.

4. Bring the cranberry liquid to a simmer over medium-high heat.
Add the couscous and cover with a tight fitting lid. Stir
occasionally, cooking until tender, about 20 minutes. Remove
from the heat and transfer to a large ovenproof casserole. Add
the cooked cranberries, roasted shallots, squash, chives, and
rosemary.

Season with salt and pepper.
Cover with a lid or foil and keep warm in the oven until
serving.