Preheat your oven to 400 degrees. Cut your butternut squash in half, take 1/2 of it and cut into small cubes. Cut your cauliflower into florets. Place into a large bowl and add the olive oil, cinnamon, five spice powder, cumin, cayenne and salt and pepper. Mix well.
Spread onto a large baking sheet and roast for 25-30 minutes or until golden brown.
Mix crunchy peanut butter, low sodium soy sauce, sriracha, garlic and ginger in a bowl together. Add a pinch of red pepper flakes. Use a splash of hot water as needed to thin out the sauce to drizzle it over the bowls.
In a small pot, bring 1 cup of water, 2 tbsp of butter and a large pinch of salt to boil. Once boiling, add in 1 cup of couscous. Stir to combine. Take off the heat. Cover and let sit for 5 minutes or until easily fluffed with a fork.
Add your couscous to the bottom of your bowl. Pile on the butternut squash and cauliflower. Drizzle with the sriracha peanut sauce and garnish with chopped peanuts, cilantro and red pepper flakes. Enjoy!