Autumn Couscous

2 lb. butternut squash, peeled and chopped into 1/2 in. pieces
2 C. small cauliflower florets
1/2 tsp. each salt and freshly ground black pepper
10 oz. package of plain couscous
3 Tbsp. butter
1/4 C. sweet Asian chili sauce
1/4 C. shelled pistachios
fresh thyme, optional

Preheat broiler. Place squash and 2 Tbsp. water in a large microwave-safe bowl; cover with vented plastic wrap. Microwave on high 5-8 min. until crisp-tender, stirring once.
Transfer squash and cauliflower to a 15 X 10 X 1 in. baking pan; sprinkle with salt and pepper.Lightly coat with cooking spray. Broil 4-5 in. from heat for 10 min. until tender and beginning to brown, stirring once.
Meanwhile, prepare couscous according to package directions; set aside. In small microwave-safe bowl, combine butter and chili sauce. Microwave on high just until butter is melted. Divide couscous among 4 bowls. Top with vegetables, pistachios, chili-butter, and thyme.