Acorn Squash with Couscous

Kathy W

By
@Kattyw

Found this in a great little cookbook, Meals In Minutes Easy Vegetarian.
Made a change or two. This great as a main dish or can be used as a side.


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Comments:

Serves:

2-4

Method:

Bake

Ingredients

1
acorn squash, cut in half and seeds removed
2-3 Tbsp
butter, melted
1 c
vegetable broth
3/4 c
couscous
1/2 tsp
cinnamon
1/4 tsp
ground ginger
1-2 Tbsp
sugar
2 Tbsp
currants (or raisins, rough chopped)
1 small
apple, cored and diced (i used a gala apple)
2
green onions, finely sliced
salt and pepper

Directions Step-By-Step

1
Preheated oven to 400. Brush squash with a small amount of the melted butter, reserving the rest. Place squash, cut side down, on a baking sheet and bake 20-30 minutes, or until a thin bladed knife easily pierces the squash.
2
While the squash is roasting, place the couscous in a medium sized mixing bowl. Stir in cinnamon, ginger, salt, pepper and sugar. Place the broth in a microwave safe measuring cup and bring to a boil, about 1-2 minutes on high. Pour over couscous, cover and let stand 5 minutes or so.
3
Fluff couscous with a fork. Stir in almonds, currants, green onion and apple. Check seasonings.
4
Drizzle the inside of the squash with the rest of the melted butter. Sprinkle with salt and pepper. Spoon the couscous into the roasted squash and serve.
5
Notes: you can use any winter squash that you like.
For a side dish: peel and cube the squash, drizzle with a little oil or butter, then roast. Add the squash to the couscous filling when you add the apples.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian