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We've had it roasted and curried and pureed. And there are still several squashes left over at the bottom of the bag, only just beginning to shrivel around the edges. Looking for a fresh way to use up the rest of our squash, we headed to the pantry to see what we could throw together.

The end result was this cous cous salad -- a bright and tangy hint of springtime, and yet it's still hearty enough to fuel us through another day of slush and wind.

This salad is good enough that we think we'll make a few more batches for brown bag lunches this week...and use up another squash or two.

Cous Cous Salad with Winter Squash and Cranberries
Makes about 5 servings

1 medium butternut squash (or other hard winter squash), peeled and cut into 1-inch chunks
3/4 cup uncooked cous cous
1 cup water
1 onion, diced
4-5 tablespoons white wine vinegar
2 tablespoons olive oil
Zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1-3 teaspoons salt--to taste
1 can garbanzo beans--drained
1/2 cup dried cranberries
2 oz goat cheese (if desired)
1/2 cup walnuts-coarsely chopped (if desired)

Pre-heat oven to 400 degrees F. Toss squash with a bit of olive oil and spread on a baking sheet. Roast squash, stirring occasionally, until tender - -about 30 minutes. Allow to cool before combining with other ingredients.

Heat water in sauce pan to boiling. Add cous cous and stir. Remove pan from heat, cover with a lid, and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff with a fork and set aside.

Saute onion in a skillet over medium-high heat until translucent. Set aside and allow to cool.

In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.

In a large bowl, combine squash, cous cous, onions, garbanzo beans, and cranberries. Pour on the vinegar-oil dressing and stir to combine. Taste to check seasoning and add salt if needed.

If including, crumble the goat cheese into chunks and gently fold into the salad. (Note: Make sure the salad is room temperature at this point or the goat cheese will melt.)

Top each serving with a sprinkle of walnuts and enjoy. This salad can be served room temperature or cold.

More winter squash and salads
• Warm Butternut Squash and Arugula Salad
• Acorn Squash and Roasted Garlic Strudel
• Warm Farro Salad with Roasted Squash
• Tip: Steam Hard Winter Squash
• Eat Local: Butternut Squash from Brooklyn

This is by Emma, who is up for one of our new writer positions. Welcome Emma!